Ocean’s Aroma: Refreshing Seaweed and Oyster Soup
Ocean’s Aroma: Refreshing Seaweed and Oyster Soup
Aromatic Seaweed Meets Fresh Oysters: Delicious Seaweed Oyster Soup
This is a refreshing oyster soup made with the addition of fragrant seaweed. Unlike the soft texture of ‘Maesangi’ seaweed, this soup offers a delightful chewiness and an elegant ocean aroma. Seaweed is also nutritious and affordable, making this dish even more enjoyable. Let the vibrant sea flavor fill your palate with just one bowl.
Ingredients- 1 bunch fresh seaweed (Enteromorpha)
- 7 cups dashi broth (anchovy and kelp)
- 1 handful daikon radish (sliced into 0.5cm thick pieces)
- 1 cup fresh oysters (cleaned)
- 1 Tbsp salted fermented shrimp (saeujeot)
Cooking Instructions
Step 1
First, thoroughly wash the seaweed under running water by swishing it gently. Ensure all dirt and impurities are removed, then drain the excess water.
Step 2
In a pot, pour in 7 cups of dashi broth. Add the daikon radish, sliced into approximately 0.5cm thick pieces, and 1 tablespoon of salted fermented shrimp for a savory depth. Bring this mixture to a boil.
Step 3
Once the broth is boiling vigorously, carefully add the cleaned fresh oysters. Oysters can become tough if overcooked, so add them only when the broth is boiling and cook for a very short time until they are just plumped.
Step 4
When the soup returns to a rolling boil, add the drained seaweed, roughly chopped into bite-sized pieces. Seaweed can become too soft if boiled for too long, so add it just before moving to the next step.
Step 5
Finally, let the soup boil again briefly so all the ingredients meld together. Your delicious Seaweed and Oyster Soup is now ready to be enjoyed hot!
