Nostalgic Mom’s Taste: Super Simple Dried Seaweed Soup
The Essence of Home Cooking! 5-Minute Super Simple Dried Seaweed Soup Recipe, Secret Seasoning Revealed
Introducing a recipe for warm and savory dried seaweed soup that my mother often made when I was young. It’s a simple yet deeply flavorful home-cooked meal, perfect for enjoying with a bowl of rice!
Basic Ingredients
- 8 sheets of roasted dried seaweed (also good for seaweed flakes)
- 1 mug of water (approx. 200ml)
Seasoning
- 1 Tbsp Korean soy sauce (homemade soy sauce)
- 1 Tbsp seasoned soy sauce (or regular soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp Korean soy sauce (homemade soy sauce)
- 1 Tbsp seasoned soy sauce (or regular soy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, pour 1 mug (approx. 200ml) of water into a pot. This forms the base for a clear and refreshing broth.
Step 2
Next, add 1 tablespoon of Korean soy sauce (homemade soy sauce). The rich flavor of homemade soy sauce deepens the taste of the soup.
Step 3
Add 1 tablespoon of seasoned soy sauce. This adds umami, allowing you to enjoy an even more delicious seaweed soup. (Regular soy sauce can also be used.)
Step 4
While the broth is coming to a boil, let’s prepare the seaweed. Get 8 sheets of crispy traditional Korean seaweed, which is also good for seaweed flakes. This seaweed is key to the soup’s flavor!
Step 5
To roast the seaweed, heat a dry frying pan over medium-low heat. The key is to use no oil at all.
Step 6
Place the prepared seaweed sheets in the pan and flip them over until they are lightly browned on both sides. Be careful with the heat to prevent burning.
Step 7
Continue roasting until the seaweed is evenly crispy and releases a fragrant, nutty aroma. This roasted seaweed is the core of dried seaweed soup.
Step 8
Place the crispy roasted seaweed into a disposable plastic bag or zipper bag. This is the step before crumbling it.
Step 9
Crumble the seaweed inside the bag by rubbing it with your hands. It’s best to crumble it into medium pieces rather than making it too fine, for a better texture.
Step 10
Bring the broth you started (water + soy sauce) to a rolling boil over high heat. You can make a delicious soup without anchovy broth.
Step 11
Carefully pour the hot, boiling broth into a bowl. The base for the soup, where the seaweed will soften, is now ready.
Step 12
Now, generously add the crumbled seaweed to the boiling broth. Taste the soup and, if it feels too salty, gradually add hot water to adjust the seasoning to your preference.
Step 13
Finally, drizzle in 1 tablespoon of sesame oil for a nutty aroma. This elevates the flavor of the seaweed soup.
Step 14
Sprinkle 1 tablespoon of toasted sesame seeds on top to finish. It looks appealing and tastes even more nutty.
Step 15
And there you have it! A warm and delicious dried seaweed soup that evokes childhood memories is now complete. You’ll finish a bowl of rice in no time!
