Clear and Refreshing Shrimp Seaweed Soup
Clear and Refreshing Shrimp Seaweed Soup
Boiling Shrimp Seaweed Soup with a Clean, Flavorful Broth
Seaweed soup can create thousands of flavors depending on the ingredients used. Today, I’ve prepared a refreshing seaweed soup using shrimp instead of meat, resulting in a clear and delightful broth. It’s a dish that offers a wonderfully mild yet satisfying taste.
Shrimp Seaweed Soup- Dried seaweed 11g (before rehydrating)
- 8 Frozen shrimp (peeled and deveined)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp sesame oil
- 600ml Rice water (water used to rinse rice)
- 1 Tbsp fish sauce
Cooking Instructions
Step 1
First, prepare the dried seaweed. Generally, about 4-5g of dried seaweed per serving is recommended. However, if you prefer a more generous amount of ingredients or plan to serve a large bowl, consider using 5-7g per person. Dried seaweed expands significantly when rehydrated, so even if it looks like a small amount initially, it’s crucial to measure it accurately using a measuring cup or scale!
Step 2
Place the measured dried seaweed in cold water and let it soak until fully rehydrated. It typically takes about 10-15 minutes to become tender. Once rehydrated, the seaweed shown in the picture fills about 2/3 of an IKEA stainless steel bowl (which is larger than a standard soup bowl but smaller than a noodle bowl). This is a substantial amount, so keep that in mind.
Step 3
After squeezing out excess water, cut the rehydrated seaweed into bite-sized pieces, about 3-4 cm long. In a pot, add 1 Tbsp of sesame oil, 1 Tbsp of soup soy sauce, and 1 Tbsp of minced garlic. Sauté over high heat, stirring constantly to prevent burning, allowing the seaweed to absorb the flavors. Stir-fry for 1-2 minutes, being careful not to scorch the seaweed.
Step 4
Now, add the prepared frozen shrimp and sauté them together. I used frozen, headless shrimp from Costco for this recipe. When washing shrimp, pay close attention to the tail area, as it’s prone to collecting debris; rinsing it thoroughly is recommended. Sauté the shrimp for about 1 minute until they turn pink. Avoid overcooking, as this can make them tough.
Step 5
Pour 600ml of rice water into the pot with the sautéed seaweed and shrimp, and bring it to a rolling boil over high heat. Once the broth begins to boil, reduce the heat to medium-low, add 1 Tbsp of fish sauce for an extra layer of umami, and continue to simmer gently for about 30 minutes. This slow cooking process develops a deep, refreshing flavor. Taste the soup and adjust seasoning with salt if needed. I personally enjoy a very soft, melt-in-your-mouth texture for the seaweed, so I used a bit more rice water and simmered it until the broth was concentrated just before serving. Feel free to adjust the amount of rice water or simmering time according to your preference.
