Hearty and Delicious Tuna Seaweed Soup
Easy Recipe for Nutritious Tuna Seaweed Soup
Introducing Rari’s favorite Tuna Seaweed Soup, which will make your mealtime more satisfying! The perfect harmony of tender seaweed and mild tuna will have you finishing a bowl of rice in no time. It’s so easy to follow, so make it often!
Main Ingredients- Dried cut seaweed: 1 large handful (approx. 20-30g)
- Canned tuna: 1 can (200g)
Seasoning & Others- Fish sauce or Korean soy sauce for soup: 2 Tbsp (use the tuna can liquid to help season)
- Minced garlic: 1 Tbsp
- Salt: To taste (add at the end if needed)
- Fish sauce or Korean soy sauce for soup: 2 Tbsp (use the tuna can liquid to help season)
- Minced garlic: 1 Tbsp
- Salt: To taste (add at the end if needed)
Cooking Instructions
Step 1
First, soak the dried cut seaweed in cold water for about 15-20 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly several times to remove any excess saltiness and impurities. Drain it well in a colander and set aside.
Step 2
In a deep pot, combine the drained seaweed, tuna (drained of its oil), and 1 Tbsp of minced garlic. It’s recommended to add all the liquid from the tuna can for a richer umami flavor.
Step 3
Sauté the ingredients over medium heat for 2-3 minutes, stirring well, until everything is combined. You’ll notice a nutty aroma as the seaweed softens and the ingredients meld together.
Step 4
Pour in approximately 2 liters (about 8 cups) of water to create a refreshing and clean-tasting broth.
Step 5
Bring the soup to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes, allowing the delicate flavors of the seaweed to fully infuse the broth. Finally, adjust the seasoning with fish sauce or Korean soy sauce, and add a pinch of salt if desired, to complete the soup.
