Savory Freshwater Shrimp and Dried Radish Greens Soup
#FreshwaterShrimpRecipe #DriedRadishGreens #CopycatRestaurantSoup #HeartyShrimpSoup #ComfortingStew #FinishWithRicePorridge
Inspired by a freshwater shrimp soup featured on the TV show ‘Tobapz’, I decided it was time to make my own. While I usually make shrimp soup with just doenjang (soybean paste) and gochugaru (red chili powder), this version surprised me with the addition of gochujang (red chili paste) and fresh radish greens, adding a unique depth of flavor. The resulting soup is wonderfully savory and slightly sweet, offering a comforting and soul-warming experience. This soup, generously made with tender dried radish greens and fresh radish greens, promises to bring a deep sense of satisfaction to your table.
Main Ingredients
- 300g Fresh Freshwater Shrimp
- 300g Blanched and Prepared Dried Radish Greens
- 150g Fresh Radish Greens
- 1/3 stalk Green Onion
- 150g Enoki Mushrooms
- 2 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Soybean Paste)
- 2 Tbsp Gochujang (Red Chili Paste)
- 1 Tbsp Gochugaru (Red Chili Powder)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 2 Coin-shaped Broth Cubes (Seafood Flavor)
- 1.4L Water
Cooking Instructions
Step 1
First, in a pot, combine 1.4L of water with 2 Tbsp doenjang, 2 Tbsp minced garlic, 2 Tbsp gochujang, and 1 Tbsp gochugaru. Whisk these ingredients together until well dissolved, ensuring there are no lumps. Bring to a boil over medium heat to allow the seasonings to meld.
Step 2
Once the broth is boiling, add the blanched dried radish greens. If the greens are long, cut them into about three equal pieces for easier eating. Continue to simmer for about 5 minutes, allowing the radish greens to soften.
Step 3
When the dried radish greens are somewhat tender, add the 300g of cleaned freshwater shrimp. Gently separate the shrimp with chopsticks or a similar utensil as they cook to prevent clumping. The shrimp will release their flavor, enriching the soup’s taste.
Step 4
As the shrimp cook and the soup returns to a boil, it’s time to prepare the final ingredients. For this step, have your fresh radish greens and enoki mushrooms ready.
Step 5
Add the prepared 150g of fresh radish greens and 150g of enoki mushrooms to the pot. Then, add the green onion, which has been cut in half lengthwise. Bring the soup back to a rolling boil over high heat, allowing all the ingredients to harmonize.
Step 6
Finally, it’s time to season the soup. Start by adding 1 Tbsp of guk-ganjang (soup soy sauce). Simmer for another 5 minutes over medium heat, then taste. If it’s not seasoned enough for your liking, gradually add more soup soy sauce until it reaches your desired saltiness. The soup is ready when a rich, deep flavor has developed.
Step 7
Ladle the finished freshwater shrimp soup generously into serving bowls. For an extra spicy kick, feel free to add chopped fresh chili peppers just before serving, according to your preference. Enjoy this deeply flavorful and hearty freshwater shrimp soup, a delightful combination of the savory radish greens and the sweet, refreshing taste of the shrimp. It’s also excellent served as a rice porridge (eojuk) by adding cooked rice to the broth.
