Scallop and Seaweed Soup
Scallop and Seaweed Soup
Delicious Seaweed Soup with Cooked Scallops ~ How to Remove Any Seafood Odor!
I made a simple seaweed soup for my daughter’s birthday. Using pre-cooked frozen scallop meat, this soup is refreshing and has a deep, savory broth. I’m sharing my secret tips for achieving this flavor and eliminating any fishy smell or off-flavors common with seafood. Highly recommended for those who prefer seafood over meat in their seaweed soup!
Main Ingredients- Dried seaweed 20g
- Frozen cooked scallop meat 300g
Aromatics & Flavor- Chili seed 1.5 Tbsp
- Sake (or Mirin/Cooking wine) 2 Tbsp
- Chili seed 1.5 Tbsp
- Sake (or Mirin/Cooking wine) 2 Tbsp
Cooking Instructions
Step 1
First, prepare 20g of dried seaweed. Soak it in cold water for about 15-20 minutes until fully rehydrated. Then, rinse it thoroughly, squeeze out excess water, and chop it into bite-sized pieces. Soaking and chopping the seaweed well will result in a smoother broth.
Step 2
Prepare 300g of frozen cooked scallop meat. It’s important to remove any fishy or off-odors from the seafood. Rinse the scallop meat 2-3 times in cold water to remove any impurities. Then, add a little water and 2 tablespoons of sake (or Mirin/cooking wine), mix well, and let it soak for about 10 minutes. This soaking process effectively removes any seafood odor. This step is the key to a non-fishy scallop seaweed soup!
Step 3
Place the chopped seaweed into a pot. Add enough water to cover the seaweed generously. Start boiling over high heat. We will simmer the seaweed until it becomes tender.
Step 4
Here’s a secret ingredient for a clear and refreshing seaweed soup broth: chili seeds! Place 1.5 tablespoons of chili seeds into a tea bag or a fine-mesh spice bag. The chili seeds will add a subtle coolness and umami flavor to the soup.
Step 5
Once the seaweed soup in the pot comes to a rolling boil, drain the scallop meat that was soaking in sake and add it to the pot. Scallops can become tough if overcooked, so adding them at the right time is crucial.
Step 6
Add the spice bag with chili seeds to the pot and boil vigorously for 10 minutes. After 10 minutes, remove and discard the spice bag. Now it’s time to season the soup. Add 1 teaspoon of salt, a pinch of ground black pepper, and 1 tablespoon of Yeondu (or Korean soup soy sauce), and mix well. After seasoning, reduce the heat to medium-low, cover the pot, and simmer for another 10 minutes to allow the flavors to meld deeper.
Step 7
Serve the well-cooked scallop seaweed soup in bowls. The chewy yet tender scallop meat pairs wonderfully with the soft seaweed. While my son prefers meat in his seaweed soup, my daughter loves this version with fresh seafood. Try this recipe to enjoy a special scallop seaweed soup for your next occasion!
