This Man's Cook Tuna Seaweed Soup
A tuna seaweed soup where the plant-based oil from canned tuna is used to sauté seaweed and minced garlic, eliminating fishy odors and creating a clean, deep broth flavor with soy sauce and anchovy sauce.
Ingredients needed 4 servings
Recipe
Cooking tips
- Soak the seaweed briefly in a mild brine and rinse several times to avoid over-salting.
- Do not sauté the tuna meat with the seaweed at the beginning—doing so will cause it to break apart, making the broth cloudy and unappealing. Add it only at the final stage after the soup has fully simmered.
- The oil from the tuna can contains a sweet, savory umami flavor from the tuna itself, making it an excellent base for sautéing seaweed and significantly enhancing the depth of the broth.
Recommended for
- Those who don't have beef or prefer a cleaner, cooler-tasting seaweed soup.
- People looking to quickly and easily prepare a soup using canned tuna they already have at home.
- Those wanting to boost the flavor of their seaweed soup by using tuna oil as a base.
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