Milky Dried Pollack Soup Without Bone Broth

In a pot with the heat off, combine two handfuls of shredded dried pollack and 2 tablespoons of perilla oil.

Add 500ml of water, cover the pot, turn the heat to high, and bring it to a boil.

After boiling for 5 minutes until the broth is milky, add 300ml of hot water. Boil for 5 more minutes, then add another 300ml of hot water.

After 10-15 minutes, add 500-800ml more hot water, sliced potatoes, and season the soup.

Season with 1 soup stock coin, 2 teaspoons of soup soy sauce, 1 teaspoon of tuna sauce, and salt to taste.

Once the potatoes are cooked, drizzle in 1 beaten egg and add chopped green onion.

Serve hot, and finish with a sprinkle of pepper if desired.