Sea Urchin and Seaweed Soup recipe - ingredients, nutrition and when to eat it
Sea Urchin and Seaweed Soup is a Jeju-style soup in which the rich flavor of sea urchin roe blends with the aroma of the seaweed in a clear broth.
Sea Urchin and Seaweed Soup is a Jeju-style soup in which the rich flavor of sea urchin roe blends with the aroma of the seaweed in a clear broth. It is a good choice for a light lunch with rice or a warm dinner with a full-bodied aroma.
Soups & stews · 20 minutes to cook
Nutrition (per 491.5g serving): 97.5 kcal · protein 9.6g · carbohydrate 7.4g · fat 3.6g · sodium 909.5mg
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: Sea urchin roe can lose its aroma and become firm if boiled too long.
Tips: Soak the seaweed thoroughly and rinse it well so the broth does not turn cloudy.
Tips: Use just enough soy sauce for fragrance, then season with salt at the end to keep the broth clear.
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Ingredients (1 serving)
- Sea urchin roe — 60 g
- Dried kelp — 5 g
- Kombu — 3 g
- Dried anchovies — 5 g
- Water — 400 ml
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Green onion — 10 g