Soft Seaweed & Crispy Rice Soup with Seafood: A Gentle Winter Elixir
[Seaweed & Crispy Rice Soup with Seafood] Soothing and tender, it’s incredibly easy to digest.
On chilly winter days, when a warm, comforting dish is just what you crave, I’ve made a crispy rice soup using seasonal seaweed. This soup is wonderfully gentle on the stomach and aids digestion. It’s an excellent nourishing and restorative meal for both adults and children alike. Enjoy this comforting bowl that warms you from the inside out.
Main Ingredients- Generous portion of fresh seaweed (maesaengi)
- 250g crispy rice (nurungji)
- Assorted fresh seafood (shrimp, clams, squid, etc.), as desired
- 1 Tbsp minced garlic
- 2 fresh eggs
- 800ml purified water
Seasoning- 2 Tbsp tuna extract for umami
- 2 Tbsp tuna extract for umami
Cooking Instructions
Step 1
Prepare all your ingredients before you begin. Have your crispy rice ready, rinse the seaweed thoroughly and drain any excess water. If your assorted seafood requires any cleaning or de-shelling, do that now.
Step 2
Pour 800ml of purified water into a spacious pot. Add the prepared crispy rice and break it into smaller pieces with a spoon or spatula as you begin to boil it. This helps the rice break down more easily and release its flavor into the broth.
Step 3
Stir occasionally to prevent the crispy rice from sticking to the bottom of the pot. Continue to simmer until the rice grains have completely softened and the soup has thickened to a nice consistency. This step allows the savory flavor of the crispy rice to fully infuse into the broth.
Step 4
Once the soup starts to thicken, add the assorted seafood and 1 tablespoon of minced garlic. Let it simmer. The seafood will release its delicious umami into the soup as it cooks. Bring to a gentle boil until the seafood is cooked through and has changed color.
Step 5
Season the soup with 2 tablespoons of tuna extract. Tuna extract adds a wonderful depth of flavor that enhances the seafood soup, often more so than regular soy sauce or salt. Taste and adjust the amount according to your preference.
Step 6
Crack the 2 eggs into a bowl and whisk them until smooth. While the soup is gently boiling, slowly drizzle the beaten eggs in a thin stream around the edges of the pot. Resist the urge to stir immediately; let the egg cook undisturbed to create beautiful wisps of cooked egg.
Step 7
Finally, add the thoroughly cleaned seaweed (maesaengi) to the pot. Seaweed can become mushy if overcooked, so simmer for just another minute or so after adding it. The key is to preserve its fresh taste and delicate texture.
Step 8
Once the soup returns to a gentle boil, stir gently to combine all the ingredients. This ensures that the soft seaweed, savory crispy rice, and fresh seafood are harmoniously blended into a delicious soup.
Step 9
Your warm and nourishing Seaweed & Crispy Rice Soup with Seafood is ready! It’s perfect for enjoying on its own or for adding rice to create a hearty meal. Enjoy your delicious creation!
