Okinawan Seafood Soup

Ingredients

In this Okinawan adaptation of Cantonese Seafood Soup, we incorporate traditional Okinawan ingredients such as goya (bitter melon) and mozuku seaweed. These ingredients add a unique flavor profile and texture to the soup, giving it a distinct Okinawan twist. We alse have the original recipe for Cantonese Seafood Soup, so you can check it out.

• 500g (1.1 lb) mixed seafood (fish fillets, shrimp, clams) 500g (1.1 lb) mixed seafood (fish fillets, shrimp, clams)
• 1 piece kombu seaweed (10g / 0.35 oz) 1 piece kombu seaweed (10g / 0.35 oz)
• 30g (1 oz) bonito flakes 30g (1 oz) bonito flakes
• 1 goya (bitter melon), sliced 1 goya (bitter melon), sliced
• 50g (1.8 oz) mozuku seaweed 50g (1.8 oz) mozuku seaweed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 4 cups (950ml) water 4 cups (950ml) water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the kombu seaweed and simmer for 5 minutes to infuse the broth with its flavor.
2. 2.
   Remove the kombu seaweed from the pot and add the bonito flakes. Simmer for another 5 minutes to extract the smoky flavor from the bonito flakes.
3. 3.
   Strain the broth to remove the bonito flakes and return the broth to the pot.
4. 4.
   Add the sliced goya (bitter melon) and simmer for 5 minutes until slightly tender.
5. 5.
   Add the mixed seafood, soy sauce, mirin, and sake to the pot. Simmer for 3-4 minutes until the seafood is cooked through.
6. 6.
   Finally, add the mozuku seaweed and simmer for another 2 minutes.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Okinawan Seafood Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Goya (bitter melon) — To reduce the bitterness, soak the sliced goya in salted water for 10 minutes before adding it to the soup.

Tips & Tricks

• For a spicier kick, add a small amount of Okinawan chili pepper to the soup.
• If you can't find mozuku seaweed, you can substitute it with other types of seaweed such as wakame or kombu.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or mirin if desired.
• Serve the soup with a side of steamed rice for a complete meal.
• To enhance the seafood flavors, use homemade seafood stock instead of water.

Serving advice

Serve the Okinawan Seafood Soup as a comforting and nourishing main course. Accompany it with a bowl of steamed rice and enjoy the flavors of the sea.

Presentation advice

Present the Okinawan Seafood Soup in individual bowls, garnished with fresh cilantro. The vibrant colors of the seafood and goya will make the soup visually appealing.