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Seaweed Soup With Prawn Paste

Seaweed Soup With Prawn Paste

The seaweed soup with prawn paste is light, healthy, and highly nutritious. It’s very simple to cook and comes with many nutritional benefits. Moreover, there is a surprisingly sweet and yummy taste that comes with a warm seaweed soup. Enjoying this delicious meal with your family during either cold or hot weather.  

Different sources of protein (e.g., chicken, beef, fish, mussels, or tinned tuna) can be cooked with the soup along with light seasoning (salt, pepper, garlic, and sesame oil). When all these ingredients come together, the result is a nutritious soup that is immune-boosting and gut-healing.

High Nutritional Value

Not only is seaweed soup with prawn paste delicious, but it also has high nutritional value. The seaweed contains a lot of unsaturated fatty acids, choline, iron, etc. that lower blood lipids and even clear lung heat and diuresis. They are one of the superfoods of nature and contain a plentiful supply of minerals and nutrients. 

The seaweed is believed to provide an excellent supply of iodine that is necessary for maintaining a healthy thyroid, high in antioxidants and calcium, regulates and purifies our blood, and helps encourage weight loss.

1. How to Get Started

When cooking this soup, you need to use the dried seaweed laver. The most popular variety is the purple laver, which is sold in the processed seafood product section of most grocery stores. It is often branded as “Porphyra,” which is just the formal name.

There are typically four round discs of dried seaweed laver inside the pack. This is the form in which they are naturally dried on a flat surface when laid-out. If 80g of dried seaweed laver is included in your whole kit, each disc should be around 20g.  

Depending on how much soup you want to make, use half to one whole disc. You can either tear it with your fingers or hack it up with a pair of scissors. The dried seaweed laver can be added to the soup directly — pre-soaking is not necessary.

seaweed soup with prawn paste

2. Making Prawn Paste

Prawn paste is mainly produced from salt-mixed finely crushed prawns. Put the prawn, salt, onion, pepper, baking powder, tapioca starch, oil, sugar, and white pepper in a blender and blend until the mixture is smooth. The mixture can be kept in the fridge for up to two days.

Of course, this process can be cumbersome for a lot of people who do not have the time, which is why EB Frozen Food has prepared MY Daun Prawn Paste. A must in any freezer staple, MY Daun Prawn Paste are a delightful addition to hotpots, soups or even stir-fries. 

Made by using big chunks of high-quality prawns, these beautiful leaf-shaped prawn paste makes any dish look more appetising. The best part, you can cook it from frozen, no waiting time needed! 

3. Yummy Addition

Another nutrient-dense addition to seaweed soup is eggs. The days when dietary cholesterols were mistaken as the culprit of heart diseases are gone. Eggs, particularly the yolk, contains a wide range of nutrients, including many vitamins that are fat-solvable. Besides the aforementioned nutritious reasons, eggs and seaweed is a yummy combo of soups and Asian recipes. 

Now let’s start cooking! 

Seaweed Soup With Prawn Paste

Seaweed Soup With Prawn Paste

A light, healthy and nurishing meal. Perfect for a quick weekday dinner.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Side Dish, Soup
Cuisine Chinese

Ingredients
  

  • 1 packet MY Daun Prawn Paste small leafs
  • 2 pieces Seaweed add more for a stronger taste
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp White Pepper Powder
  • 1/2 tsp Sesame Oil
  • 2 cups Water
  • 1 tbsp Chives chopped finely

Instructions
 

  • Whip the eggs into a liquid, shred the seaweed into small pieces and chop the green part of the chive finely.
  • Fry the eggs, cut them into shreds
  • Rinse the seaweed well and set aside
  • Heat water in a pot until it boils. Reduce the flame and add the prawn paste and cook over low heat.
  • Add the seaweed, the egg slices, salt and white pepper powder pepper. 
  • Let it boil for 5-10 mins until the flavours mingle.
  • Add sesame oil, and chives before serving. Enjoy with rice or on it's own!

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