Rich and Hearty Tuna Seaweed Soup (Miyeokguk)
How to Make Delicious Tuna Seaweed Soup
A beloved classic! This Tuna Seaweed Soup is perfect for a comforting breakfast. Enjoy the delightful combination of tender seaweed and savory tuna, creating a deeply flavorful broth that’s incredibly satisfying. It’s simple to make, making it an ideal choice even for busy mornings.
Main Ingredients- 2 handfuls dried cut seaweed (approx. 30-40g)
- 1 can (150g) tuna
- 2.3L water
Seasonings- 1/2 Tbsp soy sauce for soup (or fish sauce for soup)
- 1/2 Tbsp anchovy sauce (or adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Soy sauce or salt (for final seasoning, optional)
- 1/2 Tbsp soy sauce for soup (or fish sauce for soup)
- 1/2 Tbsp anchovy sauce (or adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Soy sauce or salt (for final seasoning, optional)
Cooking Instructions
Step 1
First, soak 2 handfuls of dried cut seaweed in plenty of cold water for about 15-20 minutes until it becomes soft and pliable. Once rehydrated, rinse it thoroughly 2-3 times under running water, removing any impurities.
Step 2
Drain the rehydrated seaweed well using a sieve. It’s important to remove excess water, as too much can dilute the broth’s flavor. Gently squeeze or shake off any remaining water.
Step 3
In a pot, combine the drained seaweed and 1 can of tuna, including its oil. Add 1/2 Tbsp of soy sauce for soup (or salt) to begin seasoning the soup.
Step 4
Put on a pair of disposable gloves. Gently mash and mix the seaweed and tuna together in the pot. Mashing the tuna well will release more flavor into the broth, making it richer and more delicious. You can leave some larger tuna chunks if you prefer.
Step 5
Add 1 Tbsp of sesame oil to the pot with the seaweed and tuna mixture. Sauté over medium heat for 1-2 minutes until fragrant. This step enhances the soup’s aroma and depth of flavor.
Step 6
Pour in 2.3L of water and bring it to a rolling boil over high heat with the lid off. Once boiling, reduce the heat to medium and let it simmer for another 5 minutes to prevent cloudiness.
Step 7
While the soup simmers, prepare 1 Tbsp of minced garlic. Once the soup is boiling, add the minced garlic to the pot. The garlic will add a pleasant pungent note to the broth.
Step 8
Now, it’s time to season the soup. Add 1/2 Tbsp of anchovy sauce and taste. Be mindful that the soup will reduce and become saltier as it cooks, so it’s best to under-season slightly at first. You can substitute with regular soy sauce or salt if preferred. Adjust the final seasoning with more soy sauce or salt to your liking.
Step 9
Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20 minutes. The longer it simmers, the more tender the seaweed will become and the deeper the tuna flavor will infuse into the broth. This results in a wonderfully delicious Tuna Seaweed Soup. Serve hot with a bowl of rice!
