Aromatic Seaweed and Oyster Soup
[Solo Cooking] Simple and Delicious Seaweed and Oyster Soup
Feeling like cooking something special after a while? I decided to try something new while grocery shopping and remembered how much I loved this dish, so I made it! It’s incredibly simple and tastes amazing.
Main Ingredients
- 1/2 bunch fresh seaweed (maesaengi)
- 1 handful of oysters
- Approx. 2 cups broth (anchovy-kelp or rice water)
Seasoning
- A little sesame oil
- 1/3 Tbsp salt
- A little sesame oil
- 1/3 Tbsp salt
Cooking Instructions
Step 1
Gently rinse the oysters under cold running water in a colander until the water runs clear. Be careful not to damage the delicate oysters. Drain them well.
Step 2
Carefully separate any clumps of the fresh seaweed. Inspect it thoroughly and remove any small shells or impurities. Squeeze out any excess water; this helps keep the broth clear.
Step 3
Heat a pot over medium-low heat and add a generous amount of sesame oil. Add the rinsed oysters and sauté them until they just begin to firm up. This step enhances the oceanic aroma and deepens the flavor.
Step 4
Once the oysters are lightly cooked, add the prepared seaweed to the pot. Sauté them together briefly with the oysters. Avoid overcooking the seaweed, as it can become tough; just enough to combine the flavors is perfect.
Step 5
Pour in the pre-made broth (or rice water) and bring to a boil. Once boiling, reduce the heat to low. Season the soup with salt to your liking. Enjoy this simple yet deeply flavorful soup that captures the essence of the sea!
