Simple and Delicious Shrimp Seaweed Soup Recipe
Quick Shrimp Seaweed Soup Using Ingredients at Home
Whip up a refreshing and flavorful shrimp seaweed soup at home, packed with the taste and aroma of the sea. This is a universally loved soup dish that’s delicious even on ordinary days. The harmony between fresh shrimp and tender seaweed is exquisite, and the savory broth will make you finish a bowl of rice in no time. Everyone from kids to adults loves this taste, so be sure to try making it! ^^
Main Ingredients- 2 handfuls dried seaweed (approx. 10-15g)
- 12 shrimp (fresh or frozen)
Seasoning & Others- 2 Tbsp tuna extract (or 1.5 Tbsp soy sauce for soup if unavailable)
- 1 Tbsp minced garlic
- 4-5 cups water (approx. 800ml – 1L)
- 2 Tbsp tuna extract (or 1.5 Tbsp soy sauce for soup if unavailable)
- 1 Tbsp minced garlic
- 4-5 cups water (approx. 800ml – 1L)
Cooking Instructions
Step 1
First, prepare 2 handfuls of dried seaweed. Place the seaweed in a bowl and soak it in cold or lukewarm water for about 10-15 minutes until fully rehydrated. Rinse the soaked seaweed several times under clean water to remove any impurities, then cut it into bite-sized pieces (about 3-4 cm) and squeeze out excess water. Rinsing the seaweed well is key to a clean-tasting soup without any fishy odor.
Step 2
Next, prepare the shrimp. If using shrimp with shells, peel them and devein them by removing the dark line along their backs. If the shrimp are very large, they might take longer to cook, so it’s best to cut them into 2-3 pieces for easier eating. Small shrimp can be used whole. ^^
Step 3
Now, grab a pot and add about 4-5 cups of water. Bring it to a boil over high heat. Once the water is rapidly boiling, add the rehydrated seaweed. Let it simmer for a bit to soften the seaweed.
Step 4
Once the seaweed has softened slightly, add the prepared shrimp and 1 tablespoon of minced garlic. Shrimp can become tough if overcooked, so adding them with the seaweed ensures they cook to a tender consistency.
Step 5
When the soup comes back to a rolling boil, add 2 tablespoons of tuna extract for an umami boost. (You can substitute with 1.5 tablespoons of soy sauce for soup if tuna extract is unavailable.) Reduce the heat to low, cover loosely, and let it simmer for another 5 minutes to allow the flavors of the shrimp and seaweed to meld into the broth. Simmering on low heat will deepen the soup’s flavor.
Step 6
Enjoy your delicious shrimp seaweed soup with a warm bowl of rice! The clear, refreshing broth, plump shrimp, and tender seaweed create a wonderfully satisfying meal. Feel free to add a pinch of black pepper to taste.
