Hearty Tuna Can Seaweed Soup (Miyeokguk)
Super Simple & Delicious Tuna Can Seaweed Soup: Anyone Can Make It!
This recipe is for a tuna can seaweed soup that is both simple and guaranteed to be delicious, no matter who makes it. It’s a universally loved soup that’s easy to prepare and always satisfying. Enjoy a warm, comforting bowl!
Main Ingredients
- Dried seaweed (miyeok) 20g
- 1 large can of tuna
Seasoning
- 1/2 Tbsp Soy sauce (for soup) or Salt
- 1 Tbsp Anchovy sauce
- A pinch of ground black pepper
- 1/2 Tbsp Soy sauce (for soup) or Salt
- 1 Tbsp Anchovy sauce
- A pinch of ground black pepper
Cooking Instructions
Step 1
First, soak the dried seaweed (20g) in water for about 10 minutes until rehydrated. Gently rinse the soaked seaweed under running water, squeeze out excess water, and cut it into bite-sized pieces (about 3-4 cm). Place the cut seaweed into a pot.
Step 2
Prepare one large can of tuna. Open the can and drain the oil thoroughly by placing the tuna on a sieve. This step is crucial for a clean, non-oily broth.
Step 3
Add enough water (about 4-5 cups, 800ml-1000ml) to the pot with the seaweed so that the seaweed is fully submerged. Bring the water to a boil over high heat. Once boiling, add the drained tuna.
Step 4
Add 1/2 Tbsp of soy sauce for soup. If you don’t have soy sauce for soup or prefer a different seasoning, you can use 1/2 Tbsp of salt instead. Adjust the amount to your taste.
Step 5
For added depth of flavor and umami, add 1 Tbsp of anchovy sauce. Add a pinch of ground black pepper to enhance the flavor. If you’ve seasoned with soy sauce for soup only, you can omit the anchovy sauce and pepper.
Step 6
Reduce the heat to medium and simmer for 15 to 20 minutes, allowing the flavors to meld. This long simmer is key to developing a rich, delicious broth. Your simple yet flavorful tuna can seaweed soup is now ready! It’s a wonderful soup for special occasions, like birthdays, especially for children.
