Seaweed and Shrimp Paste Soup is a classic, quick home-style soup. The shrimp paste is bouncy and tender, while the seaweed is soft and savory. The broth is clear and sweet—a comforting bowl that soothes your stomach. It’s perfect when you have no appetite or want something light and refreshing.
🌴 Ingredients:
· 200g shrimp (fresh, deveined)
· 1 small handful dried seaweed (ready-to-use, torn into small pieces)
· 1 egg (use egg white only, for the shrimp paste)
🌴 Aromatics:
· A small piece of ginger (minced)
· 2-3 cloves garlic (minced)
· 1 stalk scallion (chopped, for garnish)
· Cilantro, to taste (cut into sections, for garnish, optional)
🌴 Seasonings:
· 1 tbsp cooking wine (about 10ml, for marinating)
· 1 tsp cornstarch (about 5g, for the shrimp paste)
· 1/2 egg white (for the shrimp paste, makes it tender)
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
· Cooking oil, as needed
🌴 Instructions:
- Make the Shrimp Paste
Devein the shrimp, wash, and drain. Use the back of a knife to mince the shrimp into a paste, leaving a bit of texture for a better bite. Add the cooking wine, half an egg white, cornstarch, a pinch of salt, and white pepper. Stir in one direction until sticky and glossy. ⚠️ Note: Always stir in one direction to make the shrimp paste bouncy. I’ve tried stirring randomly, and the shrimp paste fell apart in the soup. - Sauté the Aromatics
Heat oil in a pan, add the minced ginger and garlic, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Simmer the Broth
Add plenty of hot water and bring to a boil. ⚠️ Note: Always use hot water; cold water won’t release the flavor properly. - Add the Shrimp Paste
Reduce to low heat. Use a spoon to drop the shrimp paste into the soup, or use a piping bag to squeeze it into small strips. Cook until the shrimp paste changes color and floats to the top. ⚠️ Note: Keep the heat low when adding the shrimp paste, or it will break apart. I’ve tried using high heat, and it disintegrated. - Add the Seaweed
Add the seaweed and cook for 1 minute to let its umami infuse the broth. ⚠️ Note: Seaweed cooks very quickly; don’t overcook it, or it will fall apart and cloud the soup. I’ve tried cooking it for five minutes, and it disappeared into the broth. - Season and Serve
Add 2g salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion and cilantro, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end. Seaweed is naturally salty, so go easy on the salt to let the shrimp’s natural sweetness shine.
💡 More Nourishing Soups:
If you enjoy this light and savory seafood soup, you should also try my [Seaweed and Shrimp Paste Soup] (Wait, that’s this one!) How about my [Luffa and Clam Soup] for another refreshing and sweet broth.
Want to explore more? Check out my full [Soups] category!
💡 Tips:
Stir the shrimp paste in one direction so it holds together. Keep the heat low when adding the shrimp paste. Add the seaweed at the end and cook for just 1 minute. Add salt at the very end—seaweed is already salty, so a little goes a long way.
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