Fish Roe Soup

Altang

Ingredients

• 8 oz Fish roe (pollock or cod)
• 4 oz Tofu (soft, cubed)
• ½ cup Korean radish (sliced thin)
• 1 tablespoon Gochugaru
• 3 cloves Garlic (minced)
• 1 stalk Green onion
• 1 Egg
• 3 cups Anchovy stock

Instructions

1. Gently rinse the fish roe under cold water. If in a sac, carefully separate the roe into smaller clusters without breaking individual eggs.
2. Bring the anchovy stock to a boil in a pot. Add the sliced radish and cook for 5 minutes.
3. Add the gochugaru, garlic, tofu, and fish roe. Simmer gently for 7-8 minutes. Avoid stirring too vigorously.
4. Crack an egg into the soup. Garnish with green onion. Serve immediately while bubbling hot.

From K-Kitchen — koreanhomecook.com