Tender Chicken Breast and Seaweed Soup: A Delicious Way to Use Frozen Chicken
Easy and Nutritious Chicken Breast and Seaweed Soup Recipe
A comforting soup that’s a staple on our dining table. Today, we’re using frozen chicken breast to make a tender and savory seaweed soup. The clear, deep broth is exquisite, and the tender chicken breast harmonizes wonderfully with the texture of the seaweed, making it even more delicious. This is a satisfying dish that will have you finishing your rice in no time!
Main Ingredients
- 200g Chicken Breast (if frozen, thaw completely)
- 1 cup Dried Seaweed (rehydrated)
- 1 handful Dried Shiitake Mushrooms (about 3-4 dried shiitake mushrooms)
- 5 cups Seaweed Soaking Water (or anchovy-kelp broth)
- 2 Tbsp Anchovy Fish Sauce (can substitute with Korean soup soy sauce or salt)
- 2 Tbsp Broth Powder (omit if unavailable or substitute with umami-rich ingredients)
- Sesame Oil, for drizzling
Cooking Instructions
Step 1
If your chicken breast is frozen, make sure to thaw it completely. Cut the thawed chicken breast into bite-sized pieces or pieces that are easy to chew, suitable even for children. If you dislike the dry texture of chicken breast, you can briefly blanch it in boiling water or season it with flour, salt, and pepper before cooking.
Step 2
Soak the dried seaweed in cold water until fully rehydrated. The soaking time varies by product, but usually 10-20 minutes is sufficient. Rinse the rehydrated seaweed thoroughly, squeeze out excess water, and cut it into manageable pieces. Heat a pot over medium-low heat with a drizzle of sesame oil, and stir-fry the prepared seaweed until fragrant, being careful not to burn it. Stir-frying the seaweed well will deepen the broth’s flavor and make it smoother.
Step 3
Add the chopped chicken breast to the stir-fried seaweed and cook together. Once the chicken breast starts to turn white and cook, pour in 5 cups of the pre-prepared seaweed soaking water (or broth). Adjust the amount of water according to your desired broth consistency.
Step 4
Once the soup begins to boil, add 2 tablespoons of anchovy fish sauce for seasoning. You can use Korean soup soy sauce or salt instead of anchovy fish sauce; it’s best to start with a small amount and add more later after tasting. Then, stir in 2 tablespoons of broth powder and let it dissolve as it simmers. If you don’t have broth powder, using anchovy-kelp broth or a store-bought broth packet is also a good option.
Step 5
Soak the dried shiitake mushrooms in lukewarm water, clean them, and slice them into bite-sized pieces. Once the soup is boiling, add the rehydrated shiitake mushrooms and continue to simmer over medium heat for about 5-7 minutes, allowing the chicken breast and seaweed to cook thoroughly and the flavors to meld. The aromatic quality of the shiitake mushrooms will further enrich the soup’s taste. You can also add a little minced garlic for extra flavor if you like.
