Simple Dumpling and Seaweed Soup
Quick and Easy Healthy Recipe: Dumpling Seaweed Soup
Making great use of a pack of frozen dumplings for a delicious meal!
Ingredients- Dried seaweed (miyeok) 1 handful (approx. 10-15g)
- Sea mustard (tot) 1/2 handful (if dried, rehydrate)
- Dried kelp pieces 2-3 small sheets (approx. 5x5cm)
- 1 Tbsp minced garlic
- 1 Tbsp oyster sauce
- A pinch of black pepper
- Frozen dumplings 6-7 pieces
- White part of green onion 1/4 stalk
- 1 Korean chili pepper (optional)
- 1-2 Tbsp perilla oil
Cooking Instructions
Step 1
First, soak the dried seaweed and sea mustard (if dried) in cold water for about 10-15 minutes until fully rehydrated. Rinse them thoroughly under running water and squeeze out any excess moisture. Briefly soak the dried kelp pieces in cold water to soften them. Finely chop the green onion and Korean chili pepper. To help the frozen dumplings cook evenly, you can briefly soak them in cold water or leave them at room temperature for a while.
Step 2
Once rehydrated, cut the seaweed, sea mustard, and kelp into bite-sized pieces (about 2-3 cm) using scissors or a knife. In a bowl, combine the chopped seaweeds with 1 Tbsp of minced garlic and 1-2 Tbsp of perilla oil. Gently mix them together. This step helps to enhance the natural flavors of the sea vegetables.
Step 3
Heat a pot over medium heat and add a little perilla oil. Add the seasoned seaweeds and sauté for 2-3 minutes until they are slightly softened and fragrant. You’ll notice a lovely nutty aroma as they cook.
Step 4
Pour in about 500ml to 1L of water (adjust the amount based on your desired soup consistency) and add the frozen dumplings. Bring the soup to a boil. Once boiling, stir in 1 Tbsp of oyster sauce and a pinch of black pepper to season. Continue to simmer for 5-7 minutes, or until the dumplings are cooked through and the flavors have melded. Finally, add the chopped green onion and Korean chili pepper, and simmer for another minute. (Omit the chili pepper if you prefer a milder soup.)
