Dried Anchovy and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This light soup is made with rehydrated seaweed simmered in dried anchovy broth. Its briny aroma and the seaweed’s soft, savory flavor go well with rice,…
This light soup is made with rehydrated seaweed simmered in dried anchovy broth. Its briny aroma and the seaweed’s soft, savory flavor go well with rice, making it easy to enjoy for breakfast or dinner.
Seafood · 25 minutes to cook
Nutrition (per 530.5g serving): 93.1 kcal · protein 7.6g · carbohydrate 4.2g · fat 5.2g · sodium 975.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After soaking the seaweed, gently squeeze out the excess water to reduce splattering when you stir-fry it.
Tips: Removing the anchovy innards helps reduce bitterness in the broth.
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Ingredients (1 serving)
- Dried seaweed — 8 g
- Dried anchovies — 10 g
- Water — 500 ml
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Soy sauce — 1 tsp