Scallop Seaweed Soup
How to Make Scallop Seaweed Soup / Rich Broth is the Best ♪
This is a scallop seaweed soup recipe I tried making instead of beef for my husband’s birthday. The clear and rich broth is exquisite, making it a special soup I occasionally make! This scallop seaweed soup is truly a delicacy.
Main Ingredients- 120g soaked dried seaweed
- 200g scallop adductor muscle
- 800ml broth (or plain water)
When Stir-frying Seaweed- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
For Seasoning the Broth- 1 Tbsp tuna extract
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
For Seasoning the Broth- 1 Tbsp tuna extract
Cooking Instructions
Step 1
First, prepare the seaweed. If using dried seaweed, soak it in cold water for at least 30 minutes until well-hydrated. Ensuring it’s soft and plump is key.
Step 2
Prepare the fresh scallop adductor muscles. If they were frozen, let them thaw naturally at room temperature. Use them as they are after thawing. (If using fresh scallops, they can be used immediately.)
Step 3
Squeeze out excess water from the soaked seaweed by hand. Transfer the squeezed seaweed to a pot.
Step 4
Add 1 tablespoon of sesame oil to the seaweed in the pot to enhance its nutty aroma.
Step 5
Add half a tablespoon of minced garlic to help eliminate any raw smell and add depth of flavor.
Step 6
Now, turn on the stove to medium-low heat and stir-fry the seaweed until fragrant. Stir-frying until the seaweed softens and the sesame oil aroma is released is a crucial step.
Step 7
After stir-frying for about 3 minutes, pour in 800ml of refreshing broth into the pot.
Step 8
I used a convenient solid broth cube to easily create a deep soup base. If you don’t have broth, you can use plain water instead. (You can also use store-bought broth like anchovy-kelp broth.)
Step 9
Cover the pot with a lid, bring to a boil over high heat, and let it simmer vigorously for 20 minutes. This step allows the seaweed’s flavor to fully infuse into the broth.
Step 10
After 20 minutes, add the thawed scallop adductor muscles to the pot.
Step 11
Once the soup returns to a gentle boil after adding the scallops, continue to simmer for an additional 5 minutes, or until the scallops are cooked through. Be careful not to overcook, as scallops can become tough.
Step 12
Finally, add 1 tablespoon of tuna extract to season the broth perfectly. If you don’t have tuna extract or prefer not to use it, you can adjust the seasoning with soy sauce or salt to your taste. (Using tuna extract quickly makes the broth rich and deep, even if made with plain water.)
Step 13
Your special Scallop Seaweed Soup is complete, with its milky, refreshing broth and tender scallops! Enjoy your delicious meal.
