Restorative Dried Pollock Hangover Soup, a Mild and Flavorful Broth

Gently rehydrate the dried pollock by rinsing it briefly under cold water, then squeezing out excess water. Shred it into bite-sized pieces.

Thinly slice the Korean radish into half-moon shapes. Mince the garlic and chop the scallions, separating the white and green parts. Cube the tofu.

In a medium pot, heat the sesame oil over medium heat. Add the shredded pollock and sauté for 2-3 minutes until fragrant.

Add the sliced radish, minced garlic, and the white parts of the scallions to the pot. Sauté for another 2 minutes.

Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to deepen.

Add the cubed tofu and season with soy sauce and salt. Bring back to a gentle simmer.

Whisk the egg in a small bowl. Slowly drizzle the whisked egg into the simmering soup in a circular motion, stirring gently to create thin strands.

Stir in the green parts of the scallions and a pinch of black pepper. Serve immediately with steamed rice if desired.