Dried Shrimp and Potato Seaweed Soup: A Refreshing Recipe
How to Make Delicious Dried Shrimp and Potato Seaweed Soup
Today’s recipe recommendation is a wonderfully clean-tasting Dried Shrimp and Potato Seaweed Soup. Its clear and refreshing flavor makes it a perfect dish to enjoy with a bowl of rice.
Main Ingredients- Dried seaweed, rehydrated and cut, for 4 servings (approx. 100-150g)
- Dried shrimp, 1/2 to 1 cup (adjust to your preference)
- 1 medium potato
Seasoning & Aromatics- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- Salt to taste
- Water, about 1.5L to 2L (including broth)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- Salt to taste
- Water, about 1.5L to 2L (including broth)
Cooking Instructions
Step 1
First, let’s make a flavorful broth. Pour water into a pot and add the dried shrimp. You can simply boil it as is, or for a cleaner taste, you can rinse the dried shrimp briefly in cold water to remove any impurities before boiling. Let it simmer for about 10-15 minutes to extract the refreshing flavor of the shrimp.
Step 2
Once the broth is ready, strain it using a sieve to remove the dried shrimp. Although they’ve flavored the broth, it’s best to discard the shrimp now for a clearer soup. This step is crucial for achieving a pristine broth.
Step 3
Now, let’s prepare the potato. Peel the potato and slice it into 0.5cm thick rounds. One medium potato is usually sufficient for a 4-serving soup. If the potato is very large, you can cut it into half-moon shapes. If using small potatoes, two should be about right for a generous portion.
Step 4
Squeeze out excess water from the rehydrated seaweed and cut it into bite-sized pieces. For 4 servings, cutting it about 4-5 times with scissors should be adequate. Avoid pieces that are too long, as they can be difficult to eat.
Step 5
Add the prepared seaweed to the clear dried shrimp broth and bring it to a boil. A key tip for making this soup taste extra clean is to skip the step of stir-frying the seaweed in sesame oil and add it directly to the broth. Simmer for about 5 minutes until the seaweed is tender.
Step 6
Once the seaweed is somewhat cooked, add the sliced potato and minced garlic. Continue to boil until the potatoes are tender and fluffy. Finally, season the soup with soy sauce for soup (guk-ganjang) and salt. Adjust the taste with more salt if needed, according to your preference. Enjoy this hearty soup with a warm bowl of rice!
