Simple and Delicious Tuna Seaweed Soup
Easy Tuna Seaweed Soup Recipe: Delicious Soy-Free Option
Don’t worry when you don’t have meat on hand! This incredibly simple seaweed soup gets its deep and refreshing flavor from just a can of tuna. Enjoy a satisfying meal with the harmonious blend of nutritious tuna and tender seaweed.
Main Ingredients
- Dried cut seaweed 20g
- Canned tuna 250g (about 1.5 cans)
- Water 1.5L (approx. 6 cups)
- Soy sauce for soup 2 Tbsp
- Tuna extract 2 Tbsp
- Sesame oil 2 Tbsp
- Minced garlic 1 Tbsp
- Salt (to taste)
Cooking Instructions
Step 1
First, drain the oil from the canned tuna using a sieve. This step helps prevent excess oil from floating on the soup, resulting in a cleaner taste.
Step 2
Soak the cut seaweed in cold water for about 3-5 minutes until it softens. Once rehydrated, rinse it thoroughly by rubbing it with your hands. Then, place it in a sieve to drain excess water. The soaking time may vary slightly depending on the type of seaweed, but cut seaweed rehydrates quickly, making it convenient to use.
Step 3
Now, heat 2 tablespoons of sesame oil in a pot over medium heat. Add the rehydrated seaweed and stir-fry until its moisture evaporates, about 5-7 minutes. This process enhances the umami flavor of the seaweed and deepens the soup’s taste. Be sure to stir occasionally to prevent sticking or burning.
Step 4
Once the seaweed is well stir-fried, add 2 tablespoons of soy sauce for soup and 1 tablespoon of minced garlic. Continue to stir-fry for another 2-3 minutes. Sautéing the seasonings beforehand helps them meld better with the ingredients, further enhancing the overall flavor.
Step 5
When a delicious aroma begins to rise, pour 1.5 liters of water into the pot with the stir-fried seaweed. Increase the heat to high and bring the soup to a rolling boil. Skim off any impurities that rise to the surface once it boils.
Step 6
Once the soup is boiling vigorously, add 2 tablespoons of tuna extract and a pinch of salt to adjust the seasoning to your liking. If you don’t have tuna extract, you can use more soy sauce or fish sauce to season.
Step 7
After seasoning, add the drained tuna and bring the soup to another rolling boil. Avoid boiling the tuna for too long, as it can become dry and crumbly. A short simmer is best.
Step 8
Since there are no other ingredients that require extensive cooking, a brief simmer is all that’s needed to finish. This ensures the delicious combination of tuna and seaweed is perfectly infused. It’s a quick and satisfying recipe!
