Crispy Squid and Seaweed Soup Recipe – Asian Special
Dive into a comforting seafood soup that perfectly balances textures and taste. This Crispy Squid and Seaweed Soup features a warm, savory broth infused with ginger & garlic, enriched by tender seaweed and topped with crunchy squid rings for contrast. Nutrient rich and light, it’s an ideal dish when you’re craving something both comforting and exciting—perfect as a starter or casual meal.
- 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 Cleaning: Make sure the squid is thoroughly cleaned—remove the quill, innards, and skin if desired—for mild flavor and safety.
Fry Temperature Tips: Heat oil to medium-high; frying too cool makes the coating soggy, too hot burns it quickly. Cook squid rings only 2–3 minutes until crispy.
Seaweed Types: Wakame and nori work wonderfully; experiment with different dried seaweed for varied flavor and texture. Rehydrate properly before adding to broth.
Leftover Broth Storage: Any leftover broth should be cooled and stored in the refrigerator for up to 2 days. Reheat gently before serving.
Garnish Ideas: Add sliced green onions or a drizzle of sesame oil just before serving to enhance aroma and presentation.
