Rich and Flavorful Beef and Seaweed Soup (Birthday Soup)
Making Beef and Seaweed Soup, a Must-Have for Birthdays
A comforting and essential soup for any birthday celebration. This recipe features tender beef simmered with nutrient-rich seaweed for a deeply satisfying flavor.
Ingredients
- Dried seaweed 70g
- Beef (chuck or similar cut) 400g
- Sesame oil 1 Tbsp
- Minced garlic 1/2 Tbsp
- Fish sauce 4 Tbsp
Cooking Instructions
Step 1
First, gently pat the beef with paper towels to remove any excess blood. This step ensures a cleaner broth. I’m using chuck steak here, which I’ve cut into slightly larger pieces for a pleasant chew.
Step 2
Soak the dried seaweed in lukewarm water for about 30 minutes until it’s fully rehydrated. Once softened, gently knead the seaweed with your hands and rinse it thoroughly 3-4 times under cold running water. This removes any sand or impurities and makes the seaweed tender.
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium-high heat. Add the blotted beef and stir-fry until the surface color changes. Searing the beef first helps to lock in its flavor and remove any gamey odors.
Step 4
Once the beef is partially cooked, add the rehydrated seaweed to the pot and stir-fry together for about 1-2 minutes until the seaweed wilts slightly. At this point, add a splash of fish sauce (or soy sauce for soup) to lightly season the ingredients; this will enhance the umami. This is also a good time to cut the seaweed into bite-sized pieces if you haven’t already.
Step 5
Pour in enough water to cover the ingredients generously. Bring the soup to a rolling boil over high heat. Covering the pot will help it boil faster and ensure everything cooks evenly.
Step 6
Once boiling, reduce the heat to medium-low and let the soup simmer gently. Seaweed soup is best when simmered for a longer period, allowing the flavors of the seaweed and beef broth to meld beautifully. Stir in the minced garlic, and then season with fish sauce to your taste. Add more fish sauce gradually if needed to achieve the desired saltiness.
