Soups & Stews

Dried Pollock and Seaweed Soup황태미역국

Name: Dried Pollock and Seaweed Soup
Cuisine: Korean
Ingredients: 2 g Dried sea mustard; 1 g Kelp; 1 g Mushroom; 1 대 Green onion; 250 g Water; 1 g Toasted sesame oil; 1 g Garlic; 2 장 Soy sauce

A savory seaweed soup with dried pollock simmered in a flavorful broth made from pollock head, kelp, shiitake mushroom, and green onion.

Dried Pollock and Seaweed Soup — Korean recipe photo

Ingredients

Dried sea mustard2 g Dried sea mustard
Kelp1 g Kelp
Mushroom1 g Mushroom
Green onion1 대 Green onion
Waterpantry250 g Water
Toasted sesame oilpantry1 g Toasted sesame oil
Garlic1 g Garlic
Soy saucepantry2 장 Soy sauce

Instructions

1
Add the water and broth ingredients to a pot and boil to make the broth.
2
Strain the cooked broth through a sieve.
3
Soak the dried seaweed and dried pollock in water, then cut them into bite-size pieces.
4
Heat the sesame oil in a pot and stir-fry the seaweed and dried pollock.
5
Add the broth to the pot and bring to a boil.
6
Season with the minced garlic and low-sodium soup soy sauce to finish.

Ingredient substitutions

Dried sea mustard: Wakame is the closest widely available option; thickness and saltiness vary.
Kelp: Use a vegetable or anchovy broth when kelp is unavailable.
Mushroom: Any mild mushroom can work.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Water: Broth adds more flavor where appropriate.

Nutrition & source