Nutrient-Rich Chicken Seaweed Soup
No Beef? Let’s Make Delicious Chicken Seaweed Soup!
Today, I’m sharing a recipe for chicken seaweed soup, a fantastic alternative when you don’t have beef. Inspired by my missed volunteer work serving Korean meals to elderly residents, I decided to make a special seaweed soup using chicken. Using chicken imparts a deep, smooth umami flavor that’s distinct from beef. Traditionally, garlic, green onions, and onions are omitted from seaweed soup because the sulfur and phosphorus in green onions can hinder calcium absorption from seaweed, and garlic is considered nutritionally incompatible. Garlic, in particular, can make the soup murky if simmered for too long, so it’s best added at the very end. If you’re concerned about any gamey flavor from the chicken, a small amount of garlic added at the end can enhance the overall aroma. This soup is perfect as a hearty and satisfying meal with freshly cooked rice!
Main Ingredients
- 1 handful of rehydrated and squeezed dried seaweed (approx. 15-20g dried)
- 150g chicken meat (breast or thigh)
- 4 cups water (approx. 800ml)
Seasoning
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Gukganjang)
- 0.5 Tbsp oyster sauce
- 1/4 tsp salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce for soup (Gukganjang)
- 0.5 Tbsp oyster sauce
- 1/4 tsp salt (adjust to taste)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 30 minutes until fully rehydrated. Once soft, rinse it thoroughly and squeeze out excess water. Cut the seaweed into bite-sized pieces.
Step 2
Cut the chicken meat into bite-sized pieces. Chicken breast will yield a lighter flavor, while chicken thigh will result in a richer, more tender soup.
Step 3
Heat 1 tablespoon of sesame oil in a pot over medium-low heat. Add the prepared seaweed and sauté for 2-3 minutes until fragrant and softened. This step helps the seaweed absorb the sesame oil’s aroma.
Step 4
Add 4 cups of water, the cut chicken meat, and 1 tablespoon of soy sauce for soup to the pot. Bring to a boil over high heat.
Step 5
Once the soup comes to a boil, skim off any foam that rises to the surface. Removing impurities from the chicken will result in a clearer broth.
Step 6
Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. This slow cooking process allows the flavors of the seaweed and chicken to meld beautifully, creating a rich broth. Ensure the chicken is fully cooked during this time.
Step 7
Finally, stir in 0.5 tablespoon of oyster sauce and 1/4 teaspoon of salt to season the soup. Adjust saltiness to your preference. Once the flavors have melded, turn off the heat and serve hot.
