Seaweed Seafood Soup Recipe

Prepare kombu dashi

Wipe the kombu lightly with a damp cloth (do not wash vigorously). In a large pot, combine 8 cups water and the kombu. Let soak 20–30 minutes if time allows for better flavor.

Place the pot over medium heat and bring just to a simmer. Remove the kombu just before the water comes to a boil (bubbles forming), about 5–8 minutes. This prevents bitterness.

Add the dried bonito flakes to the hot water, turn off the heat, and let steep 3–5 minutes until the flakes sink. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot. Discard or reserve bonito flakes for another use.

To the strained dashi, add 2 cups dashi stock (or substitute broth) to bring the broth volume and deepen flavor. Stir in 2 tbs light soy sauce, 1 tbs mirin, 1 tsp salt, and 1 tsp white pepper. Keep the broth warm over low heat (do not boil hard). Taste and adjust seasoning.

Rehydrate the dried wakame: place 1 cup dried wakame in a bowl with warm water for 5–10 minutes, until expanded and tender. Drain and squeeze out excess water; chop if the pieces are large.

If using fresh seaweed, rinse and chop into bite-size pieces and set aside.

Pat shrimp, scallops, and fish pieces dry and lightly season with a pinch of salt and white pepper. Keep seafood chilled until ready to cook.

In a separate large soup pot or Dutch oven, heat 1 tbs vegetable or sesame oil over medium heat. Add minced garlic and julienned ginger and sauté 30–45 seconds until fragrant (do not brown).

Add sliced shiitake mushrooms and julienned carrot. Sauté 2–3 minutes until mushrooms release moisture and carrot begins to soften.

Pour the prepared warm broth into this pot with the aromatics. Increase heat to bring the soup to a gentle simmer.

Add chopped baby spinach or napa cabbage and shredded imitation crab. Simmer 1–2 minutes until greens begin to wilt.

Slip the tofu cubes gently into the simmering soup so they warm through without breaking; simmer 1 minute.

Add the seafood in stages: first add scallops and firmer fish pieces, simmer 1–2 minutes; then add shrimp and imitation crab, simmer another 1–2 minutes until shrimp are opaque and fish is cooked through. Avoid vigorous boiling to keep seafood tender.

Stir in the rehydrated wakame and any fresh seaweed. Heat through for 30–60 seconds.

Taste the soup and adjust seasoning with additional soy sauce, salt, or a pinch more white pepper if desired.

Finish the soup by stirring in 1 tsp sesame oil and 1 tsp rice vinegar for a bright, nutty note.

Ladle the soup into bowls, ensuring an even distribution of seafood, tofu, seaweed, and vegetables.

Top each bowl with sliced green onions, a sprinkle of sesame seeds, and chopped cilantro or mitsuba if using.

Serve immediately with lime wedges on the side for squeezing over the soup to add brightness.