View recipes
Check the reference data for the selected food.
Pollock and Tofu Soup
A clear broth soup where pollock, tofu, and radish harmonize. The firm flesh of the pollock holds its shape while the soft tofu blends in, yielding a deep flavor. Watercress adds a fragrant note.
5
View0
Like1
AI recommendations0
CreatedAbout this recipe
Daegu (cod) tofu soup starts by boiling the radish to create a clear, refreshing stock, then adds large chunks of cod and soft tofu. Because the ingredients and seasoning are simple, the level of radish doneness and controlling the heat after the fish is added largely shape the broth.
Taste and Texture
The broth has a clean palate with the subtle sweetness from radish and the mild flavor of cod. Seasoning with only salt and pepper, it’s best to finish so that the flavors of the ingredients are pronounced without making the broth too salty. When cooked well, the cod fibers separate softly, the tofu remains smooth and intact, and the radish stays transparent with a bit of bite. Finally, chrysanthemum greens are added at the end for a short, bright aroma.
Key to making it delicious
- Slice the radish into 0.5 cm half-moon pieces and boil in water first; add the cod before the radish is fully melted through, so the fish cooks as the radish softens.
- Cut the cod into large pieces after removing bones, and simmer at a gentle medium boil rather than a high boil to reduce the chance of flaking.
- After adding the cod, stir the pot with a ladle less frequently and instead gently shake the pot to submerge the ingredients; add the next ingredient when the flesh turns opaque and begins to separate.
- The tofu should be added after the cod is nearly cooked, so it doesn’t break easily; simmer for about 5 minutes to warm through.
- Season lightly by adjusting with salt just before adding chrysanthemum greens, then finish with a small amount of pepper; if the pepper aroma is too strong, it can mask the clear, delicate flavor of the broth.
Common mistakes
- If the broth becomes cloudy and cod flesh breaks up, you likely boiled too vigorously or stirred too often after adding the fish; next time keep the simmer at medium and avoid stirring with the spoon.
- If the radish is still hard while the cod is already cooked, you didn’t boil the radish long enough; wait until the edges turn translucent before adding the cod.
- If tofu pieces break a lot, you probably added them early or handled them too roughly during stirring; add tofu later and handle with a wide spatula or spoon as little as possible.
- If chrysanthemum greens turn yellowish and lose aroma, the cooking time was too long; heat for about 1 minute or add right after turning off the heat to release aroma with residual heat.
- If the soup becomes too salty, it indicates not considering the water amount and flavors from cod and radish; after boiling, adjust the seasoning gradually in portions.
Application Ideas
- If chrysanthemum greens aroma is too strong, use less than the fixed 50 g and adjust to emphasize the broth’s delicate flavor.
- To make the radish even softer, cook the radish one step longer before adding cod; be careful not to overcook, as it may break down and cloud the broth.
- If you want bigger tofu pieces for a stable texture in the broth, cut them large; for easier eating with cod in each spoonful, cut smaller, but they may break more easily.
- If you enjoy pepper aroma, add a tiny amount at the end in each bowl, but adding too much during cooking can mask the delicate flavors of cod and chrysanthemum greens.
Pairing ideas
- When serving the broth, scoop with a wide spoon so cod and tofu stay intact and the distribution of ingredients is clear.
- Place chrysanthemum greens on top so leaves and stems are visible on the surface for a fragrant finish.
- Pair with warm rice for a good complement to the clear broth, and guests can adjust pepper to taste at the table.
- If cod flakes easily, portion into individual bowls first and then ladle the broth over.
Essential ingredients
Pollock
Tofu
Radish
Watercress
Salt
Pepper
Water
Optional ingredients
No separate optional ingredients.
Cooking order
Debone the pollock and cut into large chunks.
Slice radish into 0.5 cm thick half-moons, cut watercress into 5 cm pieces.
Pour water into the pot and add radish; bring to a boil over medium heat.
When radish becomes translucent, add pollock and simmer. Take care not to break the flesh.
When pollock is cooked, add tofu and simmer for about 5 more minutes.
Add watercress and season with salt and pepper, then simmer for another minute.
When the broth is fragrant and clear, turn off the heat and ladle into bowls.