Refreshing and Clean Seaweed and Oyster Soup Rice Bowl
Refreshing and Clean Seaweed and Oyster Soup Rice Bowl
Dive into the Cool Broth: Recipe for Refreshing Seaweed and Oyster Soup Rice Bowl
When the cold wind blows, there’s nothing better than a warm and refreshing soup! This recipe features fresh seaweed and plump oysters, creating a deeply savory and clean-tasting broth. It’s perfect for enjoying alone or sharing with the whole family. All the ingredients can be frozen, allowing you to savor their freshness anytime. By properly cleaning and freezing oysters and seaweed, you can whip up a delicious meal quickly, even when guests arrive unexpectedly or you crave something special. Today, I’ve added leftover vegetables from the fridge to make this seaweed and oyster soup rice bowl even richer. The savory depth of the anchovy broth and the refreshing taste of radish have doubled the deliciousness of the soup. Let me guide you step-by-step on how to make a professional-tasting seaweed and oyster soup rice bowl at home!
Main Ingredients- 7 dried anchovies (deep-fried)
- 2 cups oysters (approx. 200g)
- 1 cup fresh seaweed (approx. 100g)
- 1/5 radish (approx. 100g)
- 2 Tbsp minced garlic
- 1 Tbsp soy sauce
- Pinch of sea salt
Cooking Instructions
Step 1
First, let’s clean the fresh oysters. Place the oysters in a bowl, add about 1/2 Tbsp of sea salt, and gently rub them. This helps remove impurities effectively. Then, rinse the oysters carefully under cold running water and drain. Be gentle to avoid breaking them apart.
Step 2
Seaweed is delicate, so handle it with care. Put the seaweed in a bowl, add about 1 cup of cold water, and gently swirl to loosen it. This will separate any clumps. Skim off any floating debris and lightly rinse under running water, then drain. Avoid washing for too long, as it might reduce the beneficial nutrients.
Step 3
Slice the radish into thin, half-moon shapes (about 0.5cm thick) or julienne it. This will add a refreshing flavor to the soup.
Step 4
Boiling the broth beforehand can save cooking time. In a pot, combine 5 cups (1L) of cold water and 7 dried anchovies. Bring to a boil over medium heat and simmer for 10 minutes. After 10 minutes, remove the anchovies to prepare a clear broth. (Tip: You can substitute dried shiitake mushrooms or kelp for the anchovies.)
Step 5
Add the sliced radish to the prepared anchovy broth and bring it to a boil. It’s important to cook the radish until it becomes translucent and tender, allowing its refreshing taste to infuse the soup.
Step 6
Once the radish is sufficiently cooked, add the cleaned oysters and cook until they are plump and done. Reduce the heat slightly, then add 2 Tbsp of minced garlic, 1 Tbsp of soy sauce, and a pinch of sea salt to season. Adjust the seasoning according to your preference.
Step 7
Finally, add the loosened seaweed and let it simmer briefly for about 1 minute. Overcooking seaweed can make its texture mushy. This completes your deeply flavorful and refreshing seaweed and oyster soup rice bowl. Enjoy it with a warm bowl of rice!
