Heartwarming Winter Delight: Seaweed and Oyster Soup 🍲
Heartwarming Winter Delight: Seaweed and Oyster Soup 🍲
Discover the comforting and nutrient-rich Seaweed and Oyster Soup, a perfect dish for the winter season! Packed with the goodness of fresh oysters and nutrient-dense ‘maesaengi’ seaweed, this soup is celebrated for its detoxifying properties, anti-aging benefits, and abundance of vital nutrients. Embrace the winter by enjoying this delicious and healthy soup!
Main Ingredients
- Maesaengi seaweed 200g
- Fresh oysters 250g
- Radish 100g
Seasoning & Broth
- Anchovy-Kelp Broth 4 bowls (approx. 800ml)
- Salt 3 tsp (adjust to taste)
- Sesame oil, a drizzle
- Anchovy-Kelp Broth 4 bowls (approx. 800ml)
- Salt 3 tsp (adjust to taste)
- Sesame oil, a drizzle
Cooking Instructions
Step 1
Prepare the Maesaengi Seaweed: Gently rinse the maesaengi seaweed multiple times under cold running water to remove any dirt or debris. You can strain it over a colander and lightly shake, or briefly soak it in a lightly salted water solution (1 cup water with 1/2 tsp salt), then rinse thoroughly 2-3 more times. Squeeze out excess water firmly. (Note: The maesaengi used in this recipe was quite clean, so fewer rinses were needed.)
Step 2
Clean the Oysters: If using pre-packaged oysters, it’s best to use the water they come in. Shake the bag vigorously several times to loosen the oysters, then rinse them once lightly under cool water. Drain them in a colander. (If you prefer to reduce the ‘oyster’ taste, you can wash them gently with coarse salt (1/2 tbsp) and cooking wine (1 tbsp) before rinsing.)
Step 3
Slice the Radish: Wash and peel the radish, then thinly julienne it.
Step 4
Sauté the Ingredients: Lightly drizzle sesame oil into a pot. Add the oysters and stir-fry briefly until they just start to cook. Then, add the julienned radish and the squeezed maesaengi seaweed, and sauté together for a short while. (Be careful not to overcook the oysters, as they can become tough.)
Step 5
Simmer and Season: Pour in the anchovy-kelp broth (4 bowls, approx. 800ml) and add the salt (3 tsp). Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the radish becomes translucent. Taste and adjust seasoning with more salt if needed. Finish with a light drizzle of sesame oil for aroma. Your delicious Seaweed and Oyster Soup is ready!
