Simple and Delicious Tuna Seaweed Soup Recipe
How to Make Seaweed Soup with Canned Tuna | Nutritious Soup Everyone Loves
Hello everyone! I’m Ryu-i, a Naver Food Influencer ^^. Seaweed soup is a dish that the whole family enjoys without complaint! Its great advantage is that you can create diverse flavors by adding various ingredients like beef, dried pollack, mussels, clams, or oysters. In my home, canned tuna is the most frequently added ingredient to seaweed soup. I highly recommend it as a simple soup to make!
Main Ingredients- 20g Dried Seaweed
- 1 large can (approx. 150g) Canned Tuna
- 1 piece Radish (about 3cm thick)
- 1.8L Water (9 cups)
Seasoning- 3 Tbsp Sesame Oil (Perilla Oil)
- 3-4 Tbsp Tuna Oil (from the can, adjust to taste)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Tuna Extract (or Anchovy Sauce)
- Salt to taste
- 3 Tbsp Sesame Oil (Perilla Oil)
- 3-4 Tbsp Tuna Oil (from the can, adjust to taste)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Tuna Extract (or Anchovy Sauce)
- Salt to taste
Cooking Instructions
Step 1
First, soak 20g of dried seaweed in a bowl of cold water for about 20 minutes until thoroughly rehydrated. Soaking softens the seaweed and reduces any potentially fishy odor, making it more palatable.
Step 2
Gently rinse the rehydrated seaweed once or twice with your hands to remove any impurities. Then, place it in a colander to drain the water completely. Draining well ensures a more savory flavor when sautéing.
Step 3
Once drained, cut the seaweed into bite-sized pieces using scissors. Avoid cutting it too small, as larger pieces offer a better texture. Aim for pieces about 3-4cm in length.
Step 4
To enhance the flavor and remove any metallic notes, open the canned tuna and let it sit for about 5 minutes before using. This allows volatile compounds to dissipate. Reserve the oil from the can for cooking.
Step 5
Slice the radish into thin, uniform pieces (about 0.5cm thick). This shape allows the radish to release its refreshing flavor into the broth and become tender when cooked.
Step 6
Now, let’s start sautéing. Heat a pot or deep pan over medium heat. Add 3 tablespoons of perilla oil and 3-4 tablespoons of the reserved tuna oil. Let it get hot.
Step 7
Add the prepared seaweed to the heated oil. Sauté over medium-low heat for about 3-5 minutes, stirring frequently. Sautéing the seaweed thoroughly is key to developing its rich umami flavor and preventing the broth from becoming cloudy. Continue until the seaweed looks glossy and slightly shrunken.
Step 8
Once the seaweed is well sautéed, add the sliced radish and 2 tablespoons of soy sauce for soup. Continue to sauté for another 1-2 minutes. Adding the soy sauce at this stage helps to coat the seaweed and radish, adding depth of flavor and color.
Step 9
Pour 1.8 liters of water into the pot. Add 3 tablespoons of tuna extract (or anchovy sauce) and 1/2 tablespoon of minced garlic. Bring the soup to a rolling boil over high heat. Boiling vigorously at the start helps to create a refreshing broth.
Step 10
Once the soup is boiling, reduce the heat to low. Let it simmer gently, partially covered, for about 5-10 minutes. Skim off any foam that rises to the surface occasionally with a spoon to keep the broth clear and clean. Finally, adjust the seasoning with salt to your preference. Your delicious tuna seaweed soup is ready!
