Recipe: Yummy Purry's Crispy Salmon Seaweed Soup

Delicious, fresh and tasty.

Purry's Crispy Salmon Seaweed Soup. A wide variety of crispy seaweed options are available to you, such as variety, processing type, and cultivation. Pat salmon dry and season skin-side with salt. Serve with brown rice and garnish with scallions.

Purry's Crispy Salmon Seaweed Soup Crispy Salmon with Sauce can be given as a gift, sold, or consumed to increase Defense. You can use any type of dark spring cabbage to make crispy seaweed - just like you'd find in any good Chinese. Make sure the cabbage is completely dry, then cook in hot oil in a wok. You can cook Purry's Crispy Salmon Seaweed Soup using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Purry's Crispy Salmon Seaweed Soup

  1. Prepare 150 g of salmon (preferably belly cuts with bones).
  2. You need 1 teaspoon of grated ginger.
  3. Prepare 2 tablespoon of light soy sauce.
  4. You need 1 tablespoon of mirin.
  5. You need 1 tablespoon of sake.
  6. You need of oil for deepfrying (i use peanut oil).
  7. Prepare of some scallions / young parts of a leek & seaweed (wakame).
  8. You need 200 ml of boiling hot water.

Before serving, season with salt, sugar and Chinese five spice powder. The Crispy Seaweed can be used as a garnish or served separately, as an appetizer. Melt the butter in a heavy pan. As soon as it starts to crisp, remove and drain on paper towels.

Purry's Crispy Salmon Seaweed Soup step by step

  1. Pat the fish dry with kitchen towel.
  2. Pour in enough oil for deep frying. Heat the oil. Use the wooden chopstick test to ensure you have the right temperature. When you dip in the chopstick and it sizzles, you are ready to fry away..
  3. Deep fry your salmon until crispy, about 5 minutes..
  4. Once cooked, take it out and pat dry excess oil..
  5. Take any of your best ceramic or soup bowl and placed in the grated ginger, soy sauce, mirin and sake. Do not mix the ingredients at this point..
  6. Placed in your salmon, dried seaweed and scallions..
  7. Gentle pour the boiling hot water when you are about to serve. Mix a little and enjoy the clean taste..

Toss, and serve as a garnish on the soup or just. The consistancy of the soup was fine--the seaweed and the egg turned out well. However for me the broth turned out tasteless. Korean Seaweed Soup (known as Miyeok guk) is also known as the Korean Birthday Soup. It is customary to eat this soup on Seaweed is a super-food and also a staple in Korean cuisine.