Hearty Seaweed Soup with Chewy Potato Gnocchi
Refreshing Seaweed Soup with Homemade Potato Gnocchi
Experience the delightful harmony of a cool, refreshing seaweed soup perfectly complemented by chewy, tender potato gnocchi. This soup is a comforting and flavorful dish, ideal for any day.
Ingredients
- Soaked seaweed (dried), 4 handfuls (approx. 200g)
- Finely chopped beef (for soup), 2 cups (approx. 200g)
- Potatoes, 3 medium-sized
- Fish sauce (or anchovy sauce), 2 Tbsp
- Soy sauce for soup, 1/2 Tbsp (adjust to taste)
- Salt, to taste
- Minced garlic, 1/2 Tbsp (optional)
Cooking Instructions
Step 1
First, prepare the soaked seaweed. Cut it into bite-sized pieces, about 3-4 cm long. In a pot, combine the cut seaweed and finely chopped beef. Stir-fry over high heat for about 15 minutes. This crucial step tenderizes the seaweed and builds a rich flavor base.
Step 2
While stir-frying, add a tablespoon or two of water at a time to prevent sticking and ensure even cooking. This helps develop a delicious broth without burning the ingredients.
Step 3
After stir-frying, temporarily set aside the seaweed and beef. Pour the soaking water from the seaweed (or fresh water) into the pot. Do not discard this nutrient-rich liquid, as it adds depth to the soup.
Step 4
Bring the liquid to a boil, then return the stir-fried seaweed and beef to the pot. Add 2 Tbsp of fish sauce (or anchovy sauce), a little soy sauce for soup, and salt to taste. Let it boil vigorously over high heat for 10 minutes to allow the flavors to meld.
Step 5
Now, let’s make the potato gnocchi (ongsimi). Peel and thoroughly wash the 3 potatoes. Grate them finely. Place the grated potato into a clean kitchen towel or fine sieve and squeeze out as much liquid as possible. The drier the potato pulp, the firmer the gnocchi will be.
Step 6
Take the squeezed potato pulp and, with slightly wet hands, roll it into small, round ball shapes. These are your gnocchi.
Step 7
Gently drop the homemade gnocchi into the boiling soup, one by one. Once they float to the surface, indicating they are cooked, reduce the heat to medium and simmer for another 5 minutes to ensure they are cooked through. Then, turn off the heat.
Step 8
Ladle the finished seaweed soup with potato gnocchi into serving bowls. A sprinkle of black pepper on top is a delicious optional addition. Enjoy the wonderful texture contrast between the soft soup and the chewy gnocchi!
Step 9
On a cool day, a warm bowl of this homemade potato gnocchi seaweed soup offers a comforting and satisfying meal. The delightful chewiness of the gnocchi paired with the refreshing soup creates a truly memorable culinary experience.
