Crispy Squid and Seaweed Soup Recipe – Asian Special
Crispy Squid and Seaweed Soup offers a delightful mix of textures and flavors that brings the essence of the ocean right to your bowl. This comforting soup features a savory broth enriched with ginger and garlic, beautifully complemented by rehydrated seaweed and topped with golden, crispy squid. The crunchy squid contrasts wonderfully with the warm, flavorful broth, creating a dish that is both light and indulgent. Perfect as a starter or a light meal, this soup is not only delicious but also packed with nutrients, making it an excellent choice for seafood enthusiasts seeking something unique and satisfying. Enjoy the vibrant tastes and textures of this delightful dish!
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Soup Base:
- 4 cups vegetable or seafood broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 green onion, sliced
- Salt and pepper to taste
Crispy Squid:
- 1 lb squid, cleaned and sliced into rings
- 1/2 cup cornstarch
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Seaweed:
- 1/2 cup dried seaweed (such as wakame or nori), rehydrated and chopped
How to make Crispy Squid and Seaweed Soup :
Prepare the Broth: In a pot, combine the vegetable or seafood broth, soy sauce, sesame oil, ginger, garlic, and sliced green onion. Bring to a simmer over medium heat and season with salt and pepper to taste.
Crispy Squid: In a bowl, mix the cornstarch, paprika, salt, and pepper. Dredge the squid rings in the mixture, coating them evenly.
Fry the Squid: Heat oil in a deep pan over medium-high heat. Fry the squid in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Add Seaweed: Stir the rehydrated seaweed into the broth and simmer for an additional 2-3 minutes.
Serve: Ladle the soup into bowls and top with crispy squid. Garnish with additional green onions if desired.
Recipe Notes:
Squid Preparation: Ensure the squid is cleaned properly. You can ask your fishmonger to prepare it for you.
Seaweed Options: Wakame is commonly used, but feel free to experiment with different types of seaweed for varying flavors.
Serving Suggestions: This soup can be served as a light appetizer or paired with steamed rice for a more substantial meal.
Storage: The soup is best enjoyed fresh, but any leftover broth can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
