Smoked Chicken Breast Seaweed Soup: A Hearty & Flavorful Recipe
Seaweed soup enhanced with the savory taste of smoked chicken breast.
Leftover smoked chicken breast from a bulk purchase for my son’s diet is a common dilemma – too much to eat, but a shame to waste. This recipe transforms it into a deeply savory and wholesome seaweed soup. It’s satisfying, clean-tasting, and the unique smoky aroma of the chicken breast complements the mildness of the seaweed beautifully, offering a delightful twist on a classic.
Main Ingredients- Dried seaweed 20g
- Smoked chicken breast 500g (sliced product recommended)
Seasoning- Soup soy sauce 2 Tbsp
- Ground black pepper, a pinch
- Soup soy sauce 2 Tbsp
- Ground black pepper, a pinch
Cooking Instructions
Step 1
First, soak the dried seaweed (20g) in cold water for about 10-15 minutes until it softens. Rinse the rehydrated seaweed once or twice under cold running water to remove any debris. Cut the seaweed into bite-sized pieces. Then, place the seaweed in a pot and add enough water to cover it generously. Bring it to a rolling boil over high heat. It’s important to let the seaweed simmer to release its flavor.
Step 2
Carefully add the prepared smoked chicken breast (500g, if sliced) to the boiling seaweed soup for a brief moment (10-20 seconds), then immediately remove it. This step helps to wash away excess oil or seasonings that might be on the smoked chicken breast, resulting in a cleaner-tasting broth. Be careful not to overcook the chicken at this stage.
Step 3
Add the blanched smoked chicken breast to the seaweed soup, which is already boiling (you can use plain water or a simple broth base). Let it boil vigorously over high heat for the first 10 minutes, then reduce the heat to medium-low and simmer for another 10 minutes. This allows the chicken’s flavor to infuse deeply into the soup. A total simmering time of about 20 minutes ensures a rich, flavorful broth.
Step 4
Season the soup with 2 tablespoons of soup soy sauce. As this recipe is mindful of diet, soup soy sauce is used for a subtle umami flavor instead of regular salt. Add a tiny pinch of ground black pepper to enhance the aroma. Feel free to adjust the amount of soy sauce to your preference.
Step 5
Because the smoked chicken breast was blanched and then simmered, this seaweed soup is wonderfully clean-tasting with a subtle, pleasant smoky aroma from the chicken. It’s delicious served with rice, making for a satisfying and hearty meal.
