- 2-3 cups dried pollack
- 3 stalks green onion
- 9 oz soft tofu (soup type)
- 2 garlic, minced
- 1 egg
- 3 ½ tbsp dashida
- 3 tbsp sesame oil
- 5 cups water
- Gochugaru, red pepper flakes (optional)
- Bean sprouts (optional)
- Cut and/or strip dried pollack into thin, bite-sized pieces, approximately 1-1½ inches in length.
- In a cooking pot, add sesame oil and sauté dried pollack in high heat for 2-3 minutes.
- Add water, minced garlic, and dashida. Cover lid and bring to boil on high heat then reduce to simmer.
- Prepare tofu by cutting it into ½ inch cubed size or any desired size. Add tofu to soup.
- Add bean sprouts (optional).
- Cover lid and heat for 15 minutes.
- In a small bowl, whisk egg and slowly pour beaten egg into soup. Pour egg in intervals and stir in with a folk for consistency in egg.
- Split green onion stalks in half and cut into 1-2 inches in length. Add to soup and simmer for 2 minutes.
- Add salt to taste and serve hot.
- Sprinkle red pepper flakes to individual bowls (optional).
- Enjoy with steamed white rice along with other side dishes.
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