Tender Scallop and Soft Tofu Seaweed Soup
A Nutritious and Light Seaweed Soup with Scallops and Tofu (Diet-Friendly!)
I bought some scallops on sale at E-Mart and decided to make a comforting seaweed soup with them. To boost the protein content often lacking in plain seaweed soup, I added soft tofu. This results in a delicately seasoned soup that’s perfect for a healthy diet and also wonderfully nutritious for growing children.
Main Ingredients
- 2 packs sea scallop meat (approx. 300g)
- 10g dried seaweed
- 1/2 block firm tofu
- 1 red chili pepper (can substitute with Cheongyang chili pepper)
Seasoning
- 1 Tbsp tuna extract (or fish sauce)
- 1-2 Tbsp cooking sake (or mirin)
- A pinch of ground black pepper
- Salt to taste
- 1 Tbsp tuna extract (or fish sauce)
- 1-2 Tbsp cooking sake (or mirin)
- A pinch of ground black pepper
- Salt to taste
Cooking Instructions
Step 1
First, rehydrate the dried seaweed in cold water. Once softened, gently rub and rinse the seaweed under running water to remove any grit. Squeeze out most of the water, but leave it slightly damp. Cut the seaweed into bite-sized pieces (about 3-4 cm long).
Step 2
Rinse the sea scallop meat under cold water. Soak it in cold water for about 5 minutes, then drain. Add 1 tablespoon of cooking sake (or mirin) to the scallops and let them marinate for about 5 minutes to remove any fishy odor. Rinse briefly, pat dry, and cut into bite-sized pieces.
Step 3
Combine the cut scallop meat and prepared seaweed in a pot. Add another tablespoon of cooking sake (or mirin) to further enhance the flavors and reduce any potential odors.
Step 4
Place the pot over high heat and sauté the ingredients for 1-2 minutes. Stir-frying helps to develop a deeper flavor profile.
Step 5
Pour in about 2 liters of water. Bring the soup to a rolling boil over high heat and let it simmer vigorously for 10 to 15 minutes, allowing the seaweed and scallops to cook thoroughly and the broth to become rich.
Step 6
While the soup is simmering, cut the half block of tofu into bite-sized cubes. Cutting them to a moderate size will help them retain their shape during cooking.
Step 7
Wash the red chili pepper, remove the stem, and slice it thinly on an angle. You can use a Cheongyang chili pepper for a spicier kick, or omit the chili altogether if you prefer.
Step 8
Add the cubed tofu and sliced chili pepper to the simmering soup. Continue to cook for another 5-6 minutes. Season the soup with 1 tablespoon of tuna extract, a pinch of black pepper, and salt to your preference. A lighter seasoning is recommended for a delicate flavor.
Step 9
The finished scallop and tofu seaweed soup is wonderfully flavorful with the delightful contrast between the chewy scallops and the soft tofu. Its light and nutritious profile makes it an excellent meal for growing children and a nourishing soup for seniors. Enjoy this healthy dish!
