1. Take 2 oz (60 grams) of dried and shredded pollock from a package and tear each strip into thin pieces by hand. They should be about 2 ½ inch long (6 cm).
Note: 1 package of dried shredded pollock that I use in the video weighs 150 grams (about 5 oz), so you could make 5-6 servings with 1 package.
2. Peel a radish and slice it into small pieces (2 x 3 inch and 1/8 inch thick) to make 2 cups' worth.
3. Slice 2 stalks of green onions. Mince 4 cloves of garlic. Beat 1 egg in a small bowl with a fork. Set them all aside.
4. Heat up a pot and add 1 tbs sesame oil.
5. Add the dried pollock strips and the minced garlic to the pot and stir it for 30 seconds with a wooden spoon.
6. Add 7 cups of water and the radish.
7. Close the lid and boil for 20 minutes over high heat.
8. 20 minutes later, open the lid and add 2 tbs fish sauce.
9. Lower the heat to medium-low and simmer for 2-3 minutes.
10. Open the lid and pour the beaten egg into the boiling soup.
Note: Don't stir the soup until the beaten egg is cooked and floating.
11. Turn the heat off and add the green onion.
12. Stir it with a ladle so the green onion is cooked a little by the boiling soup.