Savory Seaweed Soup: Easy Recipe Without Broth
Savory Seaweed Soup: Easy Recipe Without Broth
Rich and Nutty Seaweed Soup, No Meat Broth Needed!
A delightfully savory seaweed soup made easily without any meat or fish broth. This recipe leverages the nutty richness of perilla oil and cashews for a deep flavor profile.
Ingredients- 5g Dried Seaweed (about 50g when rehydrated)
- 1/2 medium Onion
- 2 Tbsp Perilla Oil (or sesame oil)
- 600ml Water (approx. 3 cups)
- 1 Tbsp Fish Sauce (or soy sauce)
- 2 Tbsp Cashew Powder (or finely ground cashews)
Cooking Instructions
Step 1
Start by rehydrating the dried seaweed. Place 5g of dried seaweed in a bowl and soak it in cold water for about 10 minutes until it becomes soft and expands. Once rehydrated, drain it well using a sieve.
Step 2
Prepare the onion. Peel half a medium onion and slice it thinly into strips. These will add a subtle sweetness and depth of flavor as they cook.
Step 3
Cut the rehydrated seaweed into bite-sized pieces. You can use kitchen scissors or a knife. Aim for pieces about 3-5cm long for easier eating.
Step 4
Heat a pot over medium-high heat and add 2 tablespoons of perilla oil. Add the drained seaweed and sliced onions to the pot. Stir-fry for about 2-3 minutes. Sautéing the seaweed and onions in perilla oil helps to release their flavors and create a nutty aroma.
Step 5
Once the onions become translucent and slightly softened, pour in 600ml of water. Bring the soup to a boil over high heat.
Step 6
When the soup comes to a boil, reduce the heat to medium and let it simmer for about 5-7 minutes, or until the onions are very soft and have broken down. Stir in 1 tablespoon of fish sauce and 2 tablespoons of cashew powder. Whisk well to incorporate the cashew powder, which will thicken the soup and add a rich, nutty flavor. Simmer for another minute or two to allow the flavors to meld. Your delicious and easy seaweed soup is ready!
