Dried Pollack and Soft Tofu Soup, Starting with Less Water Creates a Milky White Broth

Steps

1. 1

   Soak the dried pollack strips in water for 1 minute, remove any sharp bones with scissors, squeeze out the moisture, and cut into bite-sized pieces with scissors.

2. 2

   Cut the zucchini into thick fan shapes, cut the green onion into large pieces, and slice the onion into thick slices after quartering.

3. 3

   Slice the soft tofu and place on a strainer, sprinkle with a pinch of fine salt.

4. 4

   Heat 1 tablespoon of perilla oil in a pot and stir-fry the dried pollack strips for 2 minutes.

5. 5

   Add 400ml of water and boil for 5 minutes until a milky white broth forms.

6. 6

   When the broth turns milky white, add 1L more water and boil for another 10 minutes.

7. 7

   Add zucchini, 1 tablespoon tuna sauce, and a pinch of salt and boil until the zucchini is cooked.

8. 8

   Add soft tofu, onion, and green onion and boil for 2 more minutes.