Baby Shrimp and Seaweed Soup: A Deliciously Mild Dish Even Babies Love
Recipe for Baby Shrimp Seaweed Soup: How to Make a Light and Savory Soup Without Meat
Introducing a magical seaweed soup recipe that will have your little one asking for seconds! While my child usually eats seaweed soup well, they always needed me to feed them. But with this shrimp seaweed soup, after just one taste, they were asking for more! It’s incredibly flavorful and light, even without meat. The combination of fresh shrimp and soft seaweed creates a wonderfully mild and refreshing broth that is perfect for babies and enjoyable for adults too. Try this tender shrimp seaweed soup for a healthy and delightful meal for the whole family.
Main Ingredients
- 10g Dried seaweed
- 2 Frozen shrimp
- 500ml Rice water (or vegetable/anchovy broth, regular water)
- 2 Tbsp Sesame oil
- 0.5 Tbsp Minced garlic
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 to 15 minutes until it becomes soft and pliable. Properly softened seaweed will have a pleasant texture when cooked.
Step 2
Gently thaw the frozen shrimp by soaking them in cold water. Once thawed, remove the shells, head, and tail. Then, finely chop the shrimp into small pieces suitable for a baby to eat. Avoid chopping them too finely, as this can diminish the texture.
Step 3
Rinse the rehydrated seaweed thoroughly in clean water to remove any grit. Squeeze out excess water with your hands. Afterward, chop the seaweed into small, bite-sized pieces that are easy for a baby to handle. Very long pieces can be difficult for them to eat.
Step 4
Now, heat a pot over medium-low heat. Once warm, add 2 tablespoons of sesame oil, followed by 0.5 tablespoon of minced garlic and the chopped seaweed. Sauté for about 2-3 minutes, stirring constantly to prevent burning. Stir-frying the seaweed well helps eliminate any raw taste and enhances its savory flavor.
Step 5
When the seaweed is tender and sautéed, add the prepared shrimp. Continue to cook, stirring, until the shrimp turn pink and are cooked through. Cooking the shrimp together with the seaweed will add even more depth of flavor to the soup.
Step 6
Once the shrimp are almost cooked, pour in 500ml of rice water. You can substitute this with anchovy-kelp broth, vegetable broth, or plain water if you prefer. Using broth will make the soup richer in flavor.
Step 7
Season the soup with 2 tablespoons of soy sauce for soup (Guk-ganjang). It’s best to start with a smaller amount and adjust the seasoning to your baby’s preference. While you can use regular salt, Guk-ganjang adds a wonderful savory depth.
Step 8
Bring the soup to a rolling boil over high heat, then reduce the heat to medium-low and let it simmer for at least 10 minutes. The longer seaweed soup simmers, the more the flavors of the seaweed and shrimp meld into the broth, creating a richer taste. Enjoy the wonderfully smooth and flavorful soup!
