Deeply Flavorful Dried Shrimp Seaweed Soup
How to Make Delicious Dried Shrimp Seaweed Soup with Anchovy Sauce for Seasoning
Introducing a recipe for dried shrimp seaweed soup that elevates the broth’s flavor with the rich, savory taste of dried shrimp, even without meat. Dried shrimp are known for their crisp texture and are packed with taurine, which aids digestion and helps remove toxins from the body, making this a healthy dish. The soup is seasoned with anchovy sauce for a deep, umami flavor. Anchovy sauce has a lower salt content than regular salt, making it easy to adjust the seasoning, and its unique savory taste makes the seaweed soup even more delicious. We’ll also share the secret to using rice water to add richness and depth to the broth.
Main Ingredients- 1 bowl soaked seaweed (approx. 150g)
- 50g dried shrimp
- 1.2L rice water
- 1 Tbsp cooking oil or perilla oil
Seasoning- 2 Tbsp anchovy sauce
- 3 Tbsp soup soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce
- 3 Tbsp soup soy sauce
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, place the dried seaweed in a bowl and soak it in water for 20-30 minutes until fully rehydrated. Rinse the soaked seaweed several times under clean water to remove any debris, then cut it into bite-sized pieces.
Step 2
To remove any fishy smell and moisture, place the dried shrimp in a dry pan without any oil. Stir-fry over medium heat for 1-2 minutes. This process helps to eliminate the fishy odor and makes the shrimp more savory.
Step 3
Once the dried shrimp are sufficiently stir-fried, add 1 tablespoon of cooking oil or perilla oil to the pan and add the soaked seaweed. Stir-fry everything together. Stir-frying the seaweed thoroughly will give it a softer texture. (Tip: If using perilla oil, stir-fry over low heat to prevent burning.)
Step 4
Now, pour 1.2 liters of rice water into a pot and bring it to a boil over high heat.
Step 5
Using rice water adds starch, protein, and fat components that make the broth richer and more flavorful. If you don’t have rice water, you can use plain water.
Step 6
Once the rice water begins to boil vigorously, add 2 tablespoons of anchovy sauce. The unique umami flavor of anchovy sauce will form the base of the broth.
Step 7
Next, add 3 tablespoons of soup soy sauce and 1 tablespoon of minced garlic, and stir well. Soup soy sauce helps bring out the natural flavor of the seaweed soup, and garlic adds aroma.
Step 8
When the broth returns to a boil after adding all the seasonings, reduce the heat to medium and simmer for about 20 minutes. If the broth reduces too much during simmering, add a little more water as needed. Finally, taste the soup and if it’s not salty enough, add more anchovy sauce to adjust the seasoning to your preference. This will complete your delicious dried shrimp seaweed soup.
