I will eat this everyday for weeks. It’s so satisfying and comforting. And did you know? Seaweed is a super food. In Korean culture lactating mothers are supposed to eat this everyday or as often as possible while lactating because of all the health benefits it offers to the mother and to her child via her breast-milk. It’s also traditionally served during birthdays. It’s not my birthday nor am I a lactating mother, I just love this soup!
This is Korean seaweed from Korea. They also harvest seaweed from China but in my opinion, the taste is different.
Be careful when breaking to fit into bowl! I got a seaweed splinter.
I was only going to have a bite and eat the rest later…. but I just can’t help myself. I ate it all even before I knew what was happening.
If you have the Anchovy Broth already made, just use what you need for this recipe and save the rest for later. Otherwise I included a recipe to make just enough for this soup.
The seaweed is hard to gauge with descriptions such as a “handful”, or “about -this- long” because they’re all different depending on the brand, what type of seaweed it is, and how it’s processed. It really can change the physical appearance of the seaweed. The best way would be to weigh it. Amazon sells food scales for very cheap. I honestly think everyone should have one. But if you really must make this soup and there is no scale, the photo above is double this recipe (I cut off too much) and that is about 7 inches long, so half of that? At the very worst, this soup is very forgiving, just use less seaweed if you think the seaweed to broth ratio is too high.
This takes quite a bit of salt, don’t be surprised. The seaweed is completely bland. I start with a teaspoon of salt and go from there.
I don’t use pepper to season this soup. I don’t like it here and I love pepper. Please season to taste with the salt first and see how you like it.
Soup soy sauce – usually I’m not a stickler regarding which kind of soy sauce is used, but for this recipe soup soy sauce is a must. Check here, third picture down for more info.Seaweed Soup in Anchovy Broth
Makes 4-6 servings. Takes about 1 hour.
- about 15 grams dried seaweed
- 1 T. roasted sesame oil
- 4 cups Anchovy Broth
- a quarter of an onion
- 4 cloves garlic, minced
- 1 T. soup soy sauce
- salt to taste
- 4.5 cups water
- 2 oz onion
- 3 oz lobok
- 1 oz kelp
- 0.85 oz dried anchovy
For the broth:
Place all broth ingredients in a medium size saucepan. Bring to a boil over high heat. Lower heat to medium and bring to hard simmer. Let it simmer for 20 minutes. Strain and set aside in another bowl.
Make the soup:
Meanwhile, place the dried seaweed in a large bowl and cover with cold water by a several inches. Let it sit for 20 minutes. Make sure there is water always covering the seaweed by at least a few inches while it’s soaking.
Once the seaweed has completely hydrated, strain out seaweed. Squeeze just a bit to get rid of excess water. Don’t squeeze too much. It’s ok for it to be a bit moist. You just don’t want it dripping heavily. Roughly chop seaweed into large pieces.
Place a medium sized pot over high heat. Let the pot heat up for a few minutes. Once the pot is hot, add the sesame oil and then the seaweed. Toss the seaweed to coat it in the sesame oil for a few minutes over high heat. Add the soy sauce and garlic, toss again. Pour in the broth and add the piece of onion. Bring to a boil. Lower heat to medium-low and let it simmer for about 30 minutes. Season to taste with salt.