Hearty and Refreshing Seasonal Seaweed Oyster Soup
You Won’t Believe How Flavorful This Soup Is Using Just Water! The Secret Is…
As the cool breeze begins to blow, warm, comforting soup dishes naturally come to mind. Among them, oyster soups are a must-have when they are in season. This Seaweed Oyster Soup, made with fresh oysters and the star ingredient, sea tangle (maesengi), is truly a winter delicacy. They complement each other nutritionally, and being in season makes it even more delicious. The natural sweetness and flavor from the fresh sea tangle and oysters are so abundant that you don’t need any extra broth; plain water is perfectly sufficient for a rich and satisfying soup without complicated steps. Let’s make a wonderfully flavorful Seaweed Oyster Soup with ease!
Main Ingredients- Maesengi (Sea Tangle) 300g
- Fresh Oysters 200g
- Coarse Salt 1 Tbsp (for washing oysters)
Seasoning & Broth Ingredients- Water 5 cups (1,000ml)
- Minced Garlic 1 tsp
- Sesame Oil 1 Tbsp
- Soup Soy Sauce 2 Tbsp
- Salt 1/4 tsp (for final seasoning, adjust to taste)
- Water 5 cups (1,000ml)
- Minced Garlic 1 tsp
- Sesame Oil 1 Tbsp
- Soup Soy Sauce 2 Tbsp
- Salt 1/4 tsp (for final seasoning, adjust to taste)
Cooking Instructions
Step 1
Gently rinse the maesengi under cold water to clean it. Place the maesengi in a large bowl and carefully separate the strands with your hands while rinsing. Then, drain it in a sieve. Avoid vigorous scrubbing or rinsing for too long, as this can affect its delicate texture. Rinse it lightly 2-3 times.
Step 2
It’s important to clean the fresh oysters thoroughly. In a separate bowl, combine the oysters (200g) with 1 Tbsp of coarse salt. Gently rub and massage the oysters to remove any grit or impurities. Rinse them once more under running water and drain in a sieve.
Step 3
Now, let’s start cooking the soup. Lightly preheat a pot, add 1 Tbsp of sesame oil, and then add 1 tsp of minced garlic. Sauté over low heat until fragrant. Be careful not to burn the garlic; sautéing it gently will deepen the soup’s flavor.
Step 4
Add the cleaned oysters to the pot with the fragrant garlic. Stir-fry over medium heat for just a short time. Oysters can become tough if overcooked, so cook them only until their surface turns white.
Step 5
After briefly stir-frying the oysters, pour in 5 cups (1,000ml) of water into the pot and bring it to a boil over high heat. Once boiling, reduce the heat slightly and simmer for a moment to allow the oyster’s refreshing flavor to infuse the broth.
Step 6
As the soup comes to a boil, add the prepared maesengi. Immediately season with 2 Tbsp of soup soy sauce and 1/4 tsp of salt. It’s best to adjust the salt at the end after tasting, rather than adding too much initially.
Step 7
This Seaweed Oyster Soup is best when not overcooked. Once the maesengi is added and the soup comes to a brief boil again, turn off the heat immediately. Overcooking can cause the maesengi to clump or become mushy. Enjoy your warm and refreshing Seaweed Oyster Soup!
