Tender Squid & Refreshing Broth: Simple and Flavorful Squid Soup Recipe
Quick & Easy Squid Soup ♧ So Simple ♧
After preparing the squid, it feels like half the work is done! I quickly prepped some vegetables and made this soup. The chewy squid in a warm, comforting broth is simply exquisite.
Ingredients
- 1/2 Korean flying squid (body and tentacles)
- Zucchini, appropriate amount
- Onion, 1/8
- Oyster mushrooms, a little
- Pepper, 1
- Dried kelp, 1 piece
Seasoning
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp red pepper flakes
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp red pepper flakes
Cooking Instructions
Step 1
Separate the body and tentacles of the squid. Peel the outer skin, remove the ink sac carefully, and rinse thoroughly. Prepare by slicing into bite-sized pieces.
Step 2
Add water and a piece of dried kelp to a pot and bring to a boil over high heat. Once boiling, remove the kelp to prevent the broth from becoming bitter.
Step 3
Slice the zucchini and onion into desired shapes. Tear the oyster mushrooms into smaller pieces. Slice the pepper diagonally.
Step 4
Once the water is boiling (after removing the kelp), add the prepared zucchini, onion, and oyster mushrooms first. Let them simmer for about 2-3 minutes until slightly tender.
Step 5
Next, add the sliced squid and pepper. Season the soup with minced garlic, soy sauce, and red pepper flakes. Cook for just 2-3 more minutes until the squid is cooked through and tender. Avoid overcooking to keep the squid chewy. Taste and adjust seasoning with more soy sauce or salt if needed.
