Rich and Savory Anchovy Sauce Seaweed Soup
Rich and Savory Anchovy Sauce Seaweed Soup
Effortlessly Delicious Seaweed Soup Without Meat: The Secret to a Deep and Mild Flavor!
Here’s a recipe for a clear, mild, and delicious seaweed soup that’s easy on your stomach. Even without broth or meat, you can achieve a deep and rich flavor using anchovy sauce and onions. It’s perfect for when you have a low appetite or feel unwell. This is a style of seaweed soup my mother used to make often!
Main Ingredients- 27g dried seaweed (approx. 150g when rehydrated)
- 1.25L water
- 1/2 onion, thinly sliced
Cooking Instructions
Step 1
First, rehydrate the dried seaweed in cold water for about 15-20 minutes. Once fully softened, rinse it gently, squeeze out excess water, and cut it into bite-sized pieces (about 2-3 cm). Cutting it too long can make it difficult to eat.
Step 2
Heat a pot over medium heat. Once warm, add 1 Tbsp of sesame oil and 1 Tbsp of perilla oil. Using both oils enhances the nutty aroma.
Step 3
Add the cut seaweed to the pot and stir-fry it until it’s evenly coated with the oil. Frying for about 2-3 minutes removes the raw taste of the seaweed and adds a deeper flavor.
Step 4
Add the sliced onions to the pot with the seaweed and stir-fry them together. Sauté until the onions become translucent. This will neutralize the slight bitterness of the seaweed and add a touch of sweetness. Stir-fry over medium-low heat to prevent the seaweed from burning.
Step 5
Pour 750ml of water into the pot with the stir-fried seaweed and onions. Start with enough water to cover the ingredients and bring it to a boil.
Step 6
Add 2 Tbsp of minced garlic. The pungent aroma of garlic will enrich the soup’s flavor.
Step 7
Add the remaining 500ml of water, bringing the total to 1.25L. You can adjust the amount of water according to your preference for soup consistency.
Step 8
Add 1.5 Tbsp of dried shiitake mushroom powder – the secret to umami! Mushroom powder adds a deep, rich flavor without needing a separate broth.
Step 9
Add 2 Tbsp of soy sauce for soup. This type of soy sauce adds depth and color to the broth.
Step 10
Add 1 Tbsp of Hongyeongui Dage Beak GanJang. This soy sauce adds umami and a subtle sweetness, elevating the seaweed soup. (If you don’t have this specific soy sauce, you can substitute it with regular soy sauce for soup, but use a total of 3 Tbsp if using only that.)
Step 11
Add 2 Tbsp of anchovy sauce for added savory depth. Anchovy sauce makes the broth refreshingly clean and flavorful – a secret ingredient!
Step 12
Finally, add a pinch of salt to season. It’s best to season gradually and add more salt at the end if needed, rather than adding too much at once.
Step 13
Once all ingredients and seasonings are in the pot, cover it and bring to a boil over high heat. Wait until the soup vigorously bubbles.
Step 14
When the seaweed soup starts boiling, reduce the heat to medium-low. Taste the soup. If it’s not seasoned enough, add a little more salt until it reaches your desired flavor.
Step 15
For the finishing touch, add 2 tsp of white pepper powder. The aromatic white pepper helps eliminate any fishy smell from the seaweed and enhances the overall flavor.
Step 16
Cover the pot again and simmer for another 2-3 minutes, then turn off the heat. Now you can enjoy a deeply flavorful seaweed soup at home, just like from a restaurant. Serve hot with rice and enjoy!
