In Asian cuisine, seaweed is a popular ingredient. In Korea, there is a recipe for a soup, the second name of which translates as "Happy Birthday!", Which is fed to women in the first month after giving birth. Most of all this traditional dish contains algae. Due to the common kelp (also known as sea kale), the dish turns out to be both nutritious and low-calorie: it is low in fat, but high in calcium, iron and protein.
It is necessary
-
- Korean soup "Happy Birthday!"
- 22 g dried kelp
- 2 teaspoons vegetable oil
- 1/2 onion
- 6 cups fish broth
- 200 g boiled fish fillet (tuna
- salmon)
- 1 clove of garlic
- 2-3 teaspoons of soy sauce
- 1/2 teaspoon sesame oil
- Chinese fish soup with seaweed and pork
- 700 ml fish broth
- 10 g dried chinese cabbage
- 6 king prawns
- 200 g minced pork
- 5 green onion feathers
- 1/2 tablespoon soy sauce
- 1/2 tablespoon cornstarch
- 1/2 teaspoon mirin Chinese chef wine
- 1 teaspoon sesame oil
- a pinch of white pepper
Instructions
Step 1
Korean soup "Happy Birthday!"
Soak dried seaweed in 6 cups of water for 10-15 minutes. Wait until they triple in volume. Rinse the onion, dry it and cut into segments lengthwise. Heat vegetable oil in a soup pot (preferably grape seed oil or rapeseed oil), fry the onion over medium heat for 2 minutes. It should become transparent. Squeeze the water out of the algae. Add the seaweed to the onion and simmer for 2-3 minutes. Pour in fish broth. Cover and bring to a boil over medium heat. Reduce heat to low and continue simmering for another 10 minutes until the seaweed is tender. Chop the garlic finely. Disassemble the fillets into pieces (traditionally, sea bass or flounder fillets are put in this soup). Put the garlic and fish in the soup and heat it all together for 5-7 minutes. Season with soy sauce and sesame oil.
Step 2
Chinese fish soup with seaweed and pork
Combine the minced pork with soy sauce and sesame oil. Dilute the starch with cook's wine and also add to the minced meat, pepper, mix, cover the bowl with the minced meat with foil and send it to the refrigerator for an hour. Cover the seaweed with cold water and also leave for an hour. You can use canned cabbage, it does not need to be soaked, but the liquid needs to be drained. 10 grams of dried seaweed equals about a 200 gram can of canned kelp.
Step 3
Bring fish stock to a boil. Put the squeezed seaweed into it and cook for 10-15 minutes if they were dry, and 3-5 if canned. Sculpt the minced pork into meatballs and add one at a time to the soup, making sure they don't stick together. Cook for about 3 minutes.
Step 4
Peel the shell and esophagus (black vein inside) of the shrimp. Place in boiling soup. Cook for no longer than 5 minutes. Serve garnished with chopped green onions.
