Creamy & Nutritious Abalone Perilla Millet Soup
[28-Month-Old Baby Food] Making a Nutritious Abalone Perilla Millet Soup (feat. Abalone Preparation & Storage Tips)
Measurements: 1 Tbsp = 15ml, 1 tsp = 5ml. Introducing our nutrient-rich Abalone Perilla Millet Soup, perfect as a nourishing meal for babies! Made with fresh abalone from Wando, hailed as the ‘ginseng of the sea,’ and a generous amount of perilla seed powder, this soup boasts a delightful creamy texture and a rich, savory flavor with the chewy tenderness of abalone. It’s not only delicious but also warming and energizing. Adults can also enjoy this delightful soup with a slight adjustment to seasoning.
Ingredients- Fresh Abalone 75g
- Dried Seaweed 5g
- Vegetable Broth 550ml
- Minced Garlic 1 tsp (5ml)
- Baby Soy Sauce for Soup 2 tsp (10ml)
- Perilla Seed Powder 1 Tbsp (15ml)
Cooking Instructions
Step 1
Using a soft brush, gently scrub the abalone meat and edges to remove any grit or impurities.
Step 2
In a wide pan or pot, add enough water to just cover the abalone shells and bring it to a boil. Once boiling, carefully place the abalone in the water for about 30 seconds, then immediately remove it.
Step 3
Rinse the blanched abalone under cool running water. Locate the sharp, pointed end where the abalone’s ‘teeth’ are. Gently slide a spoon between the shell and the meat at this point to help separate the flesh from the shell.
Step 4
After separating the shell, rinse the abalone meat again under running water.
Step 5
Carefully cut and remove the abalone’s innards, being cautious not to break them.
Step 6
To remove the hard teeth and esophagus, make a small cut with scissors or a knife about 2cm below the pointed part of the abalone meat. Then, gently push or lift with your fingers to detach and remove them.
Step 7
The abalone innards can be frozen and used in various dishes like porridge, fried rice, or pot rice. Portion them into ice cube trays or baby food containers, freeze until solid, then transfer to a zipper bag or airtight container for easy, individual use.
Step 8
If you wish to use the abalone shells for garnish, wash them thoroughly with a brush. Blanch them in boiling water for about 1 minute, drain, and set aside. They’ll be ready to use when needed.
Step 9
Soak the dried seaweed in lukewarm water for about 30 minutes until it is fully softened.
Step 10
Once rehydrated, drain the seaweed in a colander and rinse it thoroughly under running water.
Step 11
Using scissors or a knife, cut the seaweed into bite-sized pieces suitable for your baby.
Step 12
Cut the prepared abalone meat into small, baby-friendly pieces.
Step 13
Heat a small amount of perilla oil in a pot over medium heat. Add the chopped seaweed and sauté for about 1-2 minutes until fragrant.
Step 14
Add the cut abalone meat to the pot with the seaweed and sauté for another minute.
Step 15
Pour in the prepared vegetable broth.
Step 16
Add the minced garlic and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, allowing the flavors to meld.
Step 17
Add the baby soy sauce for soup to season. Start with a small amount and adjust to taste.
Step 18
Finally, stir in the perilla seed powder for a creamy, nutty finish.
Step 19
Simmer for another 2-3 minutes to allow the perilla powder to incorporate fully. Your delicious and nutritious Abalone Perilla Millet Soup is ready!
