Flavorful Tuna Seaweed Soup Made Quickly and Easily with Canned Tuna
Deep Flavor Without Meat! Quick and Delicious Tuna Seaweed Soup Recipe Using Canned Tuna
Our family loves seaweed soup, and we often make it with beef or dried pollack. Today, I’m sharing my recipe for Tuna Seaweed Soup! It’s surprisingly rich and savory even without meat, making it a perfect, quick meal for busy days. It’s absolutely delicious when served with rice! ^^
Main Ingredients- Dried seaweed 30g
- 1 can of tuna (large size)
- 1/4 medium daikon radish
- 1 handful of dried shiitake mushrooms
- 2.5 liters of water
Seasoning- 5 Tbsp sesame oil
- 3 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 3 Tbsp anchovy extract (myeolchi aekjeot)
- Salt to taste
- 5 Tbsp sesame oil
- 3 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 3 Tbsp anchovy extract (myeolchi aekjeot)
- Salt to taste
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20 minutes until fully rehydrated. Rinse the seaweed thoroughly and then cut it into bite-sized pieces with scissors or a knife. Cutting it to a manageable size will make it easier to eat.
Step 2
Next, pour 2.5 liters of water into a pot and add a handful of dried shiitake mushrooms to boil and infuse the broth. This step greatly enhances the depth and richness of the soup. Boiling the water while preparing other ingredients helps to shorten the overall cooking time.
Step 3
Wash and peel the 1/4 daikon radish, then slice it thinly into half-moon shapes (nabak-seolgi). Avoid slicing them too thick, so they cook tenderly and absorb the soup’s flavor well.
Step 4
Squeeze out excess water from the rehydrated seaweed and add it to the pot with about 5 tablespoons of sesame oil. Stir-fry the seaweed over medium heat until fragrant, being careful not to burn it. Stir-frying the seaweed well removes any fishy odor and adds a nutty aroma, significantly improving the soup’s flavor.
Step 5
Once the seaweed is sufficiently stir-fried, add the sliced daikon radish, 3 tablespoons of soup soy sauce, and 1 tablespoon of minced garlic. Stir-fry these ingredients together for a minute or two. This allows the seasonings to penetrate the ingredients, creating a more delicious flavor base. Continue stir-frying, being mindful not to let it stick to the bottom of the pot.
Step 6
After stir-frying, pour the infused shiitake mushroom broth (strained) into the pot. Then, add the entire can of tuna, including the oil. The tuna oil will melt into the soup, adding a rich, savory depth. If the tuna chunks are large, you can gently break them apart before adding.
Step 7
As the soup comes to a boil, skim off any foam that rises to the surface periodically. This will result in a cleaner, clearer broth. Once boiling vigorously, add 3 tablespoons of anchovy extract for an extra layer of umami. Taste the soup and adjust the seasoning with salt as needed, according to your preference. Continue to simmer for about 10-15 minutes, or until all ingredients are tender. Your delicious Tuna Seaweed Soup is ready!
