Rich and Savory Perilla Seed and Shrimp Seaweed Soup
How to Make Delicious Perilla Seed and Shrimp Seaweed Soup
Learn how to make a wonderfully savory and umami-rich Perilla Seed and Shrimp Seaweed Soup! This soup is a delightful combination of nutty perilla seeds, tender seaweed, and succulent shrimp, perfect for warming you up on a chilly day.
Main Ingredients- 200g peeled shrimp
- 20g dried seaweed
- 1.5L water
Seasoning Ingredients- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 2 Tbsp anchovy sauce
- 5 Tbsp perilla powder
- Salt to taste
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- 2 Tbsp anchovy sauce
- 5 Tbsp perilla powder
- Salt to taste
Cooking Instructions
Step 1
First, prepare the dried seaweed. Soak it in cold water for about 10 minutes until softened. Then, gently rinse it under running water while rubbing it with your hands. Squeeze out any excess water thoroughly. This process removes any bitterness and leaves the seaweed tender. Cut the rehydrated seaweed into bite-sized pieces.
Step 2
Rinse the shrimp briefly under cold running water and drain. If you’re using frozen shrimp, thaw them in cold water before rinsing and draining.
Step 3
Now, let’s start stir-frying. Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add 1 tablespoon of minced garlic and sauté until it becomes fragrant and slightly golden. Be careful not to burn the garlic.
Step 4
Once the garlic is lightly browned, add the soaked seaweed to the pot. Stir-fry gently for about 1-2 minutes, allowing the seaweed to absorb the flavors of the perilla oil and garlic. This step adds a deeper layer of flavor.
Step 5
Add the shrimp to the pot and continue to stir-fry until they turn pink. Avoid overcooking the shrimp, as they can become tough if cooked for too long.
Step 6
Now, it’s time to add the liquids and seasonings. Pour in 1.5 liters of water, 2 tablespoons of soup soy sauce, and 2 tablespoons of anchovy sauce. Bring the soup to a boil over high heat.
Step 7
Once the soup is boiling, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 15 minutes. This simmering time allows the flavors of the seaweed and shrimp to fully infuse into the broth.
Step 8
After 15 minutes, stir in 5 tablespoons of perilla powder. It’s important to whisk thoroughly as you add the powder to prevent clumps and ensure it’s evenly distributed throughout the soup.
Step 9
Finally, adjust the seasoning. Taste the soup and add salt as needed. You can also use shrimp paste or additional soy sauce to achieve your desired flavor. Once seasoned, simmer for another minute or two to finish.
Step 10
Voilà! Your delicious Perilla Seed and Shrimp Seaweed Soup is ready. Enjoy this comforting and nutritious soup with a bowl of hot rice!
