Easy Duck and Seaweed Soup Made in a Rice Cooker
Easy Duck and Seaweed Soup Made in a Rice Cooker
Rich and Savory Duck Seaweed Soup – A Nutritious Meal in Your Rice Cooker!
Duck meat, known for its rich and savory flavor, pairs wonderfully with the subtle taste of seaweed in this comforting soup. It’s an excellent choice for a nourishing and energizing meal, perfect for boosting your health. Enjoy a hearty and delicious bowl of duck seaweed soup with ease!
Main Ingredients- 3 slices of duck meat (thawed)
- 1/2 cup dried seaweed
- 250ml water
Seasoning- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (e.g., mirin or sake)
- 1 tsp garlic powder (or 1/2 Tbsp minced garlic)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of black pepper
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (e.g., mirin or sake)
- 1 tsp garlic powder (or 1/2 Tbsp minced garlic)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the dried seaweed. For a single serving, measure about half a mug’s worth of finely chopped dried seaweed. Dried seaweed expands significantly when rehydrated, so it’s good to measure it dry.
Step 2
Place the chopped seaweed in a bowl and pour in the measured water. Let it soak for about 10 minutes until the seaweed becomes soft and pliable. This is a great time to prepare the other ingredients.
Step 3
After soaking, gently squeeze out excess water from the seaweed. Now, transfer the rehydrated seaweed into your rice cooker. Add all the seasoning ingredients: 1 Tbsp soy sauce for soup, 1 Tbsp sesame oil, 1 tsp garlic powder (or 1/2 Tbsp minced garlic), and 1 Tbsp cooking wine. Mix everything well to ensure the seasoning coats the seaweed evenly.
Step 4
Spread the seasoned seaweed evenly at the bottom of the rice cooker. Place the 3 thawed duck slices on top of the seaweed, in the middle. Arranging them thoughtfully will help ensure even cooking.
Step 5
Select the ‘reheat’ function on your rice cooker and set it for 9 minutes. This initial cooking step helps to lightly cook the bottom of the seaweed and duck, enhancing their flavors. After 9 minutes, open the lid and carefully flip the duck slices to expose the other side for cooking.
Step 6
After flipping the duck, add the 250ml of water to the rice cooker. Sprinkle a pinch of black pepper for added aroma. Then, run the ‘reheat’ function again for another 9 minutes to ensure the duck and seaweed are fully cooked. If the soup seems too concentrated, you can add a little more water.
Step 7
Once the time is up, your delicious duck seaweed soup is ready! Making it in a rice cooker is incredibly convenient, and the taste is comparable to restaurant-quality soup.
Step 8
This finished duck seaweed soup boasts a deep and rich flavor, thanks to the savory duck and the tender seaweed. It’s highly nutritious and makes for a perfect, hearty meal to share with your family. Enjoy it warm with a bowl of rice!
