Flaky Flounder and Potato Seaweed Soup
A Heartwarming Seaweed Soup with Flounder and Potatoes, No Beef Needed!
On a day with drizzling rain and a bit of a chill in the air, I decided to make a comforting bowl of seaweed soup. Instead of the usual beef, I used leftover fresh flounder fillets, and I’m excited to share this combination that truly complements seaweed soup so wonderfully. The delicate flounder adds a unique and delicious flavor that pairs beautifully with the oceanic notes of the seaweed. Give this recipe a try for a nourishing and satisfying meal!
Main Ingredients- 1 handful dried seaweed (approx. 2 servings)
- 1 medium potato
- 2 flounder fillets
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20 to 30 minutes until fully rehydrated. Once softened, rinse the seaweed thoroughly under cold water, squeeze out any excess moisture, and cut it into bite-sized pieces.
Step 2
While the seaweed is soaking, peel the potato and cut it into bite-sized cubes. Gently rinse the flounder fillets under running water, pat them dry, and carefully cut them into pieces roughly the same size as the potato cubes. Be gentle to avoid breaking the fish apart.
Step 3
Now, let’s start sautéing! Heat 1.5 tablespoons of perilla oil in a pot over medium-low heat. Add the rehydrated seaweed and sauté until fragrant, which should take about 1 minute. You’ll notice a lovely aroma as it cooks.
Step 4
After sautéing the seaweed for about a minute, add 1 tablespoon of minced garlic and 1.5 tablespoons of soup soy sauce. Continue to stir-fry, allowing the soy sauce to coat the seaweed and infuse it with flavor.
Step 5
Sauté for another 2 minutes, then add the cubed potatoes to the pot. Sprinkle in a pinch of ginger powder. Ginger helps to eliminate any fishy odors and adds a clean finish to the soup.
Step 6
Stir everything together for a moment, then gently add the flounder pieces and 1/4 tablespoon of salt. Stir carefully to mix the fish into the soup without breaking it apart. Sauté for just about 30 seconds to lightly cook the fish.
Step 7
Pour in enough water to cover the ingredients generously (about 1.5 times the volume of the solids). You can also use an anchovy or kelp broth for an even richer taste. Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer until the potatoes are completely tender and cooked through.
Step 8
Taste the soup and adjust the salt if needed. Your delicious Flounder and Potato Seaweed Soup is ready! Serve hot in bowls, perhaps with a side of steamed rice, and enjoy this comforting and flavorful dish.
