Hearty Seafood and Crispy Rice Soup
Hearty Seafood and Crispy Rice Soup
As winter winds blow, how about a steaming hot bowl of Seafood and Crispy Rice Soup? It’s the ultimate dish for boosting your well-being!
Today, I had some sea cucumber and wondered what to make, which led me to create this delicious Seafood and Crispy Rice Soup. The texture is wonderful, and frying the homemade crispy rice crackers adds an unparalleled nutty flavor! It’s the perfect dish for these transitional seasons and surprisingly simple to make, so give it a try!
Main Ingredients- 1 Squid
- 2-3 Sea Cucumbers
- 5 Shrimp
- 4 Dried Shiitake Mushrooms
- 1 pack King Oyster Mushrooms or Enoki Mushrooms
- 10cm Green Onion
- 4-5 cloves Garlic
- 2-3 leaves Napa Cabbage or Chinese Cabbage
- 1/2 Onion
- A pinch of Carrot
- 200-300g Crispy Rice Cakes (for frying)
Seasonings & Thickener- 2 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (Mirin)
- A pinch of Black Pepper
- 1 Tbsp Sugar
- 2 Tbsp Cornstarch
- 2 Tbsp Water (for cornstarch slurry)
- 2 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (Mirin)
- A pinch of Black Pepper
- 1 Tbsp Sugar
- 2 Tbsp Cornstarch
- 2 Tbsp Water (for cornstarch slurry)
Cooking Instructions
Step 1
First, let’s get the dried shiitake mushrooms soaking, as they take the longest. Typically, this takes two to three hours. For a quicker soak, you can pour hot water over them for a bit, then slice and continue soaking. Once rehydrated, slice the shiitake mushrooms into quarters.
Step 2
Chop the napa cabbage or Chinese cabbage into large pieces. This ensures a pleasant texture even after cooking.
Step 3
Slice the garlic thinly into slivers. This helps to infuse the broth with a rich garlic aroma.
Step 4
Cut the green onion into 5cm lengths, then slice them in half lengthwise. This method allows the green onion’s flavor to permeate the soup more effectively.
Step 5
Slice the onion into large, generous strips. The natural sweetness of the onion will add depth to the soup’s flavor.
Step 6
Cut the carrot into 1cm thick rounds, then slice these rounds into thinner pieces (julienne style). This adds color and a refreshing crunch.
Step 7
Slice the king oyster mushrooms similarly to the other vegetables, into thin slices. They provide a lovely chewy texture.
Step 8
All the vegetables are now prepared. If you have bok choy, adding it at this stage would make the dish even more vibrant and delicious! I’m using only the vegetables I had on hand today.
Step 9
Now, let’s prepare the seafood. Clean the squid, score the inside with shallow cuts, and then slice it into bite-sized pieces. Scoring makes the squid more tender.
Step 10
Clean the sea cucumber, remove the innards, and slice it into strips. Using fresh sea cucumber will yield the best flavor.
Step 11
Peel and devein the shrimp. If using fresh shrimp, you can leave them whole after removing the whiskers. I’m using convenient pre-cleaned frozen shrimp.
Step 12
In a small bowl, mix the 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. This slurry will be used to thicken the soup.
Step 13
In another bowl, combine the 2 tablespoons of oyster sauce, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, and a pinch of black pepper. Mix well to create the seasoning sauce.
Step 14
Heat about 5 tablespoons of oil in a deep pan or wok over medium-low heat. Add the sliced green onions and garlic and sauté until fragrant and lightly golden brown. Be careful not to burn them.
Step 15
Once the garlic is aromatic and golden, add the prepared vegetables to the pan. Stir-fry them over high heat to retain their crispness.
Step 16
Start by adding the onions and stir-fry until they become translucent. This brings out their natural sweetness.
Step 17
Add the rest of the vegetables (cabbage/napa cabbage, carrots, king oyster mushrooms) and stir-fry quickly over high heat until they just begin to soften.
Step 18
Now, add the seafood (squid, sea cucumber, shrimp) and stir-fry briskly over high heat. Cook until the seafood is done and any excess liquid released has evaporated.
Step 19
Once the seafood is cooked and the liquid has reduced, pour in the prepared sauce and stir quickly to combine. Then, add the 1 tablespoon of cooking wine and stir-fry again over high heat for a moment to eliminate any fishy odors.
Step 20
Pour in enough water (about 3-4 cups) to generously cover the vegetables and seafood. Bring to a boil, then reduce the heat to medium and simmer to allow the flavors to meld.
Step 21
Taste the broth and adjust seasoning with salt or additional soy sauce if needed. Once the flavor is right, gradually pour in the cornstarch slurry while stirring continuously until the soup reaches your desired thickness. Avoid boiling for too long after adding the cornstarch to prevent a pasty texture. Turn off the heat immediately.
Step 22
In a separate pan, heat a generous amount of oil and fry the crispy rice cakes until golden brown and puffed on both sides. Once crispy, transfer them to a paper towel-lined plate to drain excess oil.
Step 23
Arrange the freshly fried crispy rice cakes in the bottom of a serving bowl.
Step 24
Carefully ladle the hot Seafood and Crispy Rice Soup over the fried rice cakes. Listen to the satisfying ‘sizzle’ as the soup moistens the crispy rice – it’s truly wonderful! Be cautious as it will be very hot.
Step 25
Voilà! Your delicious Seafood and Crispy Rice Soup, made with homemade fried rice cakes for extra nuttiness and crunch, is ready. It’s a hearty and satisfying meal that the whole family will love, perfect for warming you up on a chilly day!
