Refreshing Shrimp and Seaweed Soup
Refreshing Shrimp and Seaweed Soup
Deep and Refreshing Seaweed Soup Enhanced with Shrimp Flavor
This is a special seaweed soup made by adding fresh shrimp to a basic anchovy seaweed soup, further enhancing its savory and refreshing taste. It’s perfect to enjoy warm on a chilly day.
Main Ingredients- 30 grams dried seaweed (approx. 200g when rehydrated)
- 1 cup fresh shrimp (peeled and deveined)
- A handful of dried anchovies for broth
- 1 piece dried kelp (5x5cm)
- 4-5 cups rice water or plain water (approx. 800ml-1000ml)
- 2 Tbsp perilla oil or sesame oil
- 1 Tbsp soup soy sauce
- 1/2 Tbsp minced garlic (optional)
- Salt to taste
Cooking Instructions
Step 1
First, rinse the dried seaweed in cold water to remove any impurities. Then, soak it in plenty of water (plain or rice water) for about 20-30 minutes. If you are not making a separate broth with anchovies and kelp, you can soak them together with the seaweed at this stage. Once the seaweed is rehydrated, squeeze out excess water thoroughly by hand. Cut the seaweed into bite-sized pieces (about 3-4 cm). Cutting them too small might cause them to disintegrate when boiled, so aim for a moderate size.
Step 2
In a pot with a thick bottom, heat 2 tablespoons of perilla oil (or sesame oil) and 1 tablespoon of cooking oil over medium-low heat. Once the oil is warm, add the prepared seaweed.
Step 3
Stir-fry the seaweed over medium-low heat. Add 1 tablespoon of soup soy sauce and stir-fry well to allow the seaweed to absorb the flavor. You can also add 1/2 tablespoon of minced garlic at this stage for extra aroma. Continue to stir-fry for about 3-5 minutes until the seaweed becomes tender and glossy.
Step 4
While the seaweed is stir-frying, prepare the broth by simmering the rice water (or plain water) with anchovies and kelp over medium-low heat for 10-15 minutes. Remove the anchovies and kelp, keeping the clear broth. (If you soaked anchovies and kelp with the seaweed in step 1, remove them now.)
Step 5
Pour the prepared anchovy and kelp broth into the pot with the stir-fried seaweed. Initially, add just enough broth to cover the seaweed. As it comes to a boil, gradually add more broth, repeating this process 2-3 times. This technique helps the seaweed soften beautifully and makes the soup deeper and more refreshing. If you used anchovies for the broth, strain them out at the end for a cleaner taste. Boil for a total of about 15-20 minutes.
Step 6
Add the prepared fresh shrimp and boil for another moment. Shrimp can become tough if overcooked, so boil for only about 2-3 minutes after adding them. Finally, season with salt to taste. Tip: It’s easy to oversalt if you season while the soup is very hot. It’s best to let it cool down slightly or taste and adjust the seasoning just before serving for the perfect balance. If the soup has simmered for a long time, it might already be seasoned enough from the ingredients, so additional salt may not be necessary. Enjoy your delicious Shrimp and Seaweed Soup, a wonderful blend of the refreshing taste of shrimp and the soft texture of seaweed!
