Deep and Refreshing Cuttlefish Seafood Soup
Deep and Refreshing Cuttlefish Seafood Soup
Chinese Style Cuttlefish Soup with Abundant Seafood and Vegetables
Enjoy a rich and refreshing broth brimming with the savory flavors of cuttlefish and shrimp, enhanced by the garden’s bounty of vegetables. Perfect for a special meal or a satisfying main course!
Main Ingredients- 6 Cuttlefish (cleaned)
- 4 Shrimp (with shells on)
- 50g Shredded Pork for Japchae
- 1/4 Onion
- 1/4 Scallion (green part)
- 2 heads Bok Choy
- 50g Carrot
- 30g Broccoli Stems
Seasonings and Broth- 1 Tbsp Cooking Oil
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- Pinch of Salt (to taste)
- Pinch of Black Pepper (to taste)
- Sesame Oil (a drizzle)
- Sesame Seeds (for garnish)
- 1 Liter Water (for broth)
- 1 Tbsp Cooking Oil
- 1 Tbsp Oyster Sauce
- 1 Tbsp Minced Garlic
- Pinch of Salt (to taste)
- Pinch of Black Pepper (to taste)
- Sesame Oil (a drizzle)
- Sesame Seeds (for garnish)
- 1 Liter Water (for broth)
Cooking Instructions
Step 1
First, prepare the shrimp by peeling off the shells but leaving the heads intact. This helps to extract a richer flavor from the shrimp into the broth.
Step 2
Thoroughly remove the internal organs and backbone from the cuttlefish, then rinse them lightly under cold water.
Step 3
Cut the cleaned cuttlefish into bite-sized pieces, about 2-3 cm each. Avoid cutting them too small, as they will shrink further when cooked.
Step 4
Finely julienne the onion, scallion, carrot, and broccoli stems. Cutting all the vegetables into similar thicknesses ensures they cook evenly.
Step 5
Heat 1 tablespoon of cooking oil in a wok or deep pot over high heat. Add the cuttlefish and shrimp and stir-fry quickly for about 1 minute until they just begin to change color and release their fresh aroma.
Step 6
Once the seafood starts to cook, add 1 tablespoon of oyster sauce and 1 tablespoon of minced garlic. Stir-fry for another moment to meld the flavors. Then, pour in 1 liter of water and bring it to a boil over high heat.
Step 7
Once the broth is boiling, continue to simmer for about 1 minute to allow the seafood flavors to infuse. Then, add the julienned bok choy and cook for another minute before turning off the heat. Season with salt and pepper to your preference. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for a fragrant garnish. Your delicious and deeply flavored cuttlefish seafood soup is ready to be enjoyed!
