Deep and clean taste with dried shrimp seaweed soup barley shrim
I went to a sushi restaurant with my family to eat out recently. Seaweed soup was basically served there, and my child must eat three bowls of soup. It tasted a little different from the seaweed soup I always ate, but I tried it and made it as it was.
2 serving
Within 20 minutes
주블로그Juboolog
Ingredients
  • Barley shrimp
    2TS
  • Seaweed
    1.5TS
  • Tzuyu
    4TS
  • Fish sauce with sand lance extract
    1TS
Cooking Steps
STEP 1/8
I put a bowl of soy sauce at home filled with barley shrimp and about 4/5 of the seaweed washed out by Costco Anoknam.
2 tablespoons of barley shrimp
It's about 1.5 tablespoons of Anoknam seaweed washed out by Costco.
STEP 2/8
It's seaweed soup with a clear yet deep taste.
I'll stir-fry the barley shrimp first to add more flavor.
Stir-fry the soup right in the pot where it's boiling, but it doesn' it.
STEP 3/8
I'll pour water into it.
I put in 1.1 liters. 100 millimeters is an amount that is expected to be reduced.
STEP 4/8
Boil it hard.
You don't have to walk because it's bubbling up. It's all gone.
STEP 5/8
Prepare Mizukan Tsuyu from Costco.
STEP 6/8
I added 4 tablespoons of tsuyu.
After finishing it, you can add a little more.
STEP 7/8
It's boiling hard
Add seaweed.
STEP 8/8
A big spoon of sand lance extract
I put in extra.
I served pollack bibimbap and barley shrimp seaweed soup together. You can imagine the harmony of taste. It tasted a little healthier than the restaurant, but it wasn't lacking anywhere.
Cooking review
5.00
score
  • 810*****
    score
    It's delicious.
    2022-03-11 08:59
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