Silky Seaweed and Tofu Soup with Oysters
Silky Seaweed and Tofu Soup with Oysters
A Comforting and Nutritious Seaweed, Oyster, and Soft Tofu Stew
During dental treatment, I’ve been limited to soft and mild foods, making even slightly spicy dishes feel burdensome on my stomach. Today, I’ve created a light and smooth soup using fresh seaweed and soft tofu, perfect for a gentle meal. This recipe is not spicy and has a wonderfully soothing texture that will warm you from the inside out.
Main Ingredients- 130g fresh sea tangle (maesaengi), washed and water squeezed out
- 70g fresh oysters, rinsed twice in saltwater
- 1 packet soft tofu (about 300g), drained slightly on a sieve
- 600ml anchovy and kelp broth
Seasoning- 1 Tbsp perilla oil
- 1 Tbsp minced green onion
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp fish sauce or seafood extract
- 1 Tbsp perilla oil
- 1 Tbsp minced green onion
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 tsp fish sauce or seafood extract
Cooking Instructions
Step 1
Gently rinse the fresh sea tangle (maesaengi) in cold water two to three times to remove any debris. After rinsing, place it in a sieve and gently press with your hands to squeeze out as much water as possible. This step is crucial to prevent the soup from becoming cloudy.
Step 2
Place the soft tofu in a sieve and let it drain for about 5 minutes to remove excess water. Be careful not to drain it for too long, as it can make the tofu become somewhat firm.
Step 3
Rinse the fresh oysters gently under cool running water. Be careful to remove any shell fragments or impurities. A final rinse in a light saltwater solution can help eliminate any briny smell. Drain the oysters on a sieve.
Step 4
In a pot, heat 1 tablespoon of perilla oil over medium-low heat. Add the minced green onions and sauté until fragrant, about 2-3 minutes, allowing their aromatic flavor to infuse into the oil.
Step 5
Once the green onions are fragrant, add the prepared oysters to the pot. Stir gently and cook just until the oysters turn opaque. Avoid overcooking, as they can become tough.
Step 6
When the oysters are almost cooked, remove them from the pot and set aside in a separate bowl. This helps maintain their tender texture. Now, add 1 teaspoon of minced garlic to the pot and sauté for about 1 minute with the remaining scallion oil, releasing the garlic’s aroma.
Step 7
Pour in the 600ml of prepared anchovy and kelp broth and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for a short while.
Step 8
Add the cleaned sea tangle to the simmering broth. Bring it back to a boil and cook until it floats to the surface. Sea tangle cooks very quickly, so avoid prolonged simmering.
Step 9
As the soup comes to a gentle boil again, add the slightly drained soft tofu. You can either add it in large chunks or gently break it apart with a spoon as you stir. Simmer gently until the tofu is heated through. Be cautious not to boil vigorously, which can make the tofu taste raw.
Step 10
Once all the ingredients are tender and combined, season the soup with 1 tablespoon of soup soy sauce and 1 teaspoon of fish sauce. Taste and adjust the seasoning if needed, adding more soy sauce or fish sauce gradually to suit your preference.
Step 11
Finally, return the cooked oysters to the pot. Gently warm them through for a minute or two. Re-boiling the oysters intensely can diminish their flavor, so just heat them until warm.
Step 12
Ladle the delicious Seaweed, Oyster, and Soft Tofu Soup into bowls. Serve immediately and enjoy this soothing, deeply satisfying, and nourishing meal. It’s best enjoyed piping hot!
