Spicy and Hearty Tuna Soup
A Zesty Tuna Soup to Awaken Your Taste Buds
This recipe is perfect for anyone who, like me, has a ‘kid-like’ palate and absolutely adores tuna dishes! You can whip this up with simple ingredients, but I guarantee the flavor is outstanding. The spicy yet refreshing broth will have you finishing a bowl of rice in no time.
Main Ingredients
- 1 can (150g) Spicy Tuna
- 1/2 medium Onion
- 1/3 small Zucchini
- 1 medium Potato
- 1/2 stalk Scallion (Green Onion)
- 2-3 Korean Green Chili Peppers (adjust to taste)
Broth Ingredients & Seasoning
- 20 Dried Anchovies (for broth)
- 1 piece Dried Kelp (approx. 5×5 cm)
- 1 handful Dried Small Shrimp
- 10 Scallion Roots (cleaned)
- 2 tsp Fish Sauce (or Soy Sauce for anchovy broth)
- 2 tsp Tuna Extract (or concentrated fish sauce)
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp Gochujang (Korean chili paste)
- 20 Dried Anchovies (for broth)
- 1 piece Dried Kelp (approx. 5×5 cm)
- 1 handful Dried Small Shrimp
- 10 Scallion Roots (cleaned)
- 2 tsp Fish Sauce (or Soy Sauce for anchovy broth)
- 2 tsp Tuna Extract (or concentrated fish sauce)
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, lightly toast the dried small shrimp over medium heat until fragrant – be careful not to burn them! Then, add the 20 dried anchovies, 1 piece of dried kelp, and the 10 cleaned scallion roots. Pour in 2 bowls of water (about 600ml). Bring to a boil over high heat, then reduce to medium and simmer for about 10 minutes to extract a rich broth. For an extra kick of spiciness, you can add 2 Korean green chili peppers, halved, while the broth is simmering. After simmering, strain the broth, removing all solids, to get a clear liquid base.
Step 2
Now, add the chopped vegetables to the prepared broth and start cooking. Add 1 potato cut into cubes, 1/2 onion sliced, 1/3 zucchini sliced, and 2 Korean green chili peppers, thinly sliced. Stir in 1 teaspoon of gochujang (Korean chili paste) and 1 teaspoon of gochugaru (Korean chili powder) until well combined. Bring to a simmer over medium heat and cook until the vegetables are tender.
Step 3
Once the vegetables are somewhat cooked, add the star ingredient: 1 can of spicy tuna, including its liquid. For enhanced umami, stir in 2 teaspoons of tuna extract and 2 teaspoons of fish sauce. If you like, you can also add some enoki mushrooms here for extra texture! Finally, add the sliced scallion (half a stalk) and let the soup simmer further until all the flavors meld together beautifully.
Step 4
Voila! Your spicy, hearty, and invigorating tuna soup is ready. Enjoy this warm and satisfying meal with a bowl of rice. It’s a flavor that everyone, young and old, will surely love!
