Spicy and Refreshing Scallop Meat Seaweed Soup (Birthday Soup)
A Hearty Birthday Seaweed Soup Made with Plump Scallop Meat!
This birthday seaweed soup was made with plenty of plump scallop meat, as my husband dislikes seaweed soup with beef. The secret to its spicy and refreshing broth, which is as good as a hangover soup, is included here. It’s perfect for celebrating special occasions with a delicious and satisfying meal.
Main Ingredients- Dried seaweed 15-20g
- Scallop meat 500g
- 1 onion (peeled and whole)
- 1-2 Tbsp chili seeds
- 2-3 bay leaves
- A pinch of whole peppercorns
Seasoning & Broth Ingredients- 4 Tbsp cooking wine (mirin or rice wine)
- 1-2 Tbsp tuna extract (or soup soy sauce)
- Salt to taste
- 4 Tbsp cooking wine (mirin or rice wine)
- 1-2 Tbsp tuna extract (or soup soy sauce)
- Salt to taste
Cooking Instructions
Step 1
First, rehydrate the dried seaweed in cold water for about 15-20 minutes. Once rehydrated, gently rub the seaweed with your hands to wash away any impurities. Squeeze out excess water and cut it into bite-sized pieces. Place the prepared seaweed in a pot and add enough water to fully submerge it. Bring to a boil.
Step 2
Place the chili seeds, bay leaves, and whole peppercorns into a soup sachet or cheesecloth. Add the peeled whole onion to the pot. The whole onion will lend a natural sweetness and refreshing quality to the broth. The bay leaves and peppercorns will effectively eliminate any fishy odor from the scallop meat and seaweed, while the chili seeds add a gentle spiciness to the soup. Let it boil vigorously over high heat to extract the broth.
Step 3
Rinse the scallop meat briefly under cold water. Then, add 4 tablespoons of cooking wine (or mirin/rice wine) and gently mix it with the scallops. This step helps to remove any gamey or fishy smell. Let it marinate for about 10 minutes, then squeeze out the excess liquid thoroughly. (Note: If you are using pre-packaged Hong scallops that come vacuum-sealed, you can add them directly without washing. The scallops I used were frozen, so I washed them.)
Step 4
Once the broth is boiling vigorously, add the prepared scallop meat to the pot. Season the soup with 1-2 tablespoons of tuna extract (or soup soy sauce) and salt to your taste. Remove the soup sachet containing the chili seeds, bay leaves, and peppercorns. Reduce the heat to medium and simmer for 20-30 minutes with the lid on, allowing the flavors to meld beautifully.
Step 5
After the soup has simmered sufficiently, remove and discard the whole onion, which has now imparted its sweetness and aroma to the broth.
Step 6
The finished seaweed soup boasts a delightful combination of the refreshing umami from the scallop meat and the tender texture of the seaweed. It’s a clean and non-greasy soup with a subtly spicy broth, making it perfect as a hangover cure or a special celebratory meal. The chewy scallop meat and soft seaweed create a wonderfully satisfying experience in every spoonful.
