A Symphony of the Sea: Briny Seaweed and Fresh Oysters in a Comforting Soup
Nourishing Seaweed and Oyster Soup for Vitality
Experience the invigorating taste of winter with this Seaweed and Oyster Soup, packed with the ocean’s goodness. This dish harmoniously blends nutritious seaweed, known for its bone-strengthening properties, with plump, fresh oysters. The result is a clear, refreshing broth with a deep umami flavor that warms you from the inside out. It’s a simple yet profoundly satisfying soup, perfect as a cleansing hangover cure or a hearty meal.
Main Ingredients- 150g Seaweed (clean and drained)
- 150g Fresh Oysters (washed with coarse salt and drained)
- 1/4 Cabbage (chopped into bite-sized pieces)
- 50g Radish (sliced thinly)
- 6 cups Anchovy-Kelp Broth (approx. 1.2L)
Cooking Instructions
Step 1
Gently rinse the seaweed by placing it on a fine sieve and shaking it lightly under running water to remove any impurities. Gently separate any clumps and ensure it is well-drained. Be careful when handling the seaweed as it can easily clump together.
Step 2
Place the fresh oysters in a bowl and add about 1 tablespoon of coarse salt. Gently rub the oysters with your hands; this process helps remove any unpleasant odor and impurities. Rinse them thoroughly in clean water until they look pearly white, then drain them well in a sieve.
Step 3
Bring the prepared anchovy-kelp broth to a rolling boil in a pot. Once boiling, add the thinly sliced radish and chopped cabbage. Continue to boil until the vegetables become slightly transparent, allowing their flavors to infuse into the broth. This usually takes about 5 minutes.
Step 4
When the broth has absorbed the vegetable flavors, add the cleaned seaweed and the drained oysters. To prevent the seaweed from becoming too mushy and the oysters from becoming tough, cook over high heat for only 2-3 minutes. You’ll know they’re ready when the oysters plump up and the seaweed begins to soften and disperse.
Step 5
As the soup simmers, add 1.5 tablespoons of soup soy sauce to season. If needed, gradually add salt to reach your desired taste. It’s best to season gradually rather than adding too much at once.
Step 6
Finally, stir in 1 teaspoon of vinegar to brighten the flavors and immediately turn off the heat. The vinegar’s acidity helps to cut through any potential gaminess of the oysters and makes the broth exceptionally clean. Garnish generously with the finely chopped scallions. Your delicious Seaweed and Oyster Soup is ready to be enjoyed! Serve immediately for the best taste.
