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Seaweed and shrimp soup

Seaweed and shrimp soup

A light and refreshing Japanese soup, perfect for a summer meal, featuring shrimp and Wakame seaweed.

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Recipe from MediaWiki default, Jozeil, Anka and 2 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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This seaweed and shrimp soup is a light and flavorful take on Japanese cuisine. It can be prepared in about 20 minutes and is perfect for a summer meal.

Ingredients and directions

  • Prep time20 min
  • Cook time5 min
  • Total25 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodjar
  • Estimated cost$6.03 $1.01 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people
  • $0.23
  • $0.13
  • $0.05
  • $1.67
  • $3.74
  • $0.16
  • $0.05

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Prepare the broth.
  2. Soak the seaweed in hot water for 20 minutes.
  3. Thoroughly rinse with cold water in a sieve, then press to extract the liquid. ≈ 2 min
  4. Remove the large veins from the leaves and reduce the algae to small pieces.
  5. Wash the new onions, and finely chop the white and light green parts into very thin slices. ≈ 8 min
  6. Heat some oil paint in a pot.
  7. Saute the garlic in a little fat until it is softened.
  8. Add the seaweed, let it cook briefly, then add the broth.
  9. Let it simmer for 2 minutes, then season.
  10. Try the soup. ≈ 2 min
  11. Serve with the shrimp and raw onion slices. ≈ 2 min

The bill

Seaweed and shrimp soup

  • 1-2 new onions (about 25g)$0.23
  • 2 tablespoons of vegetable oil paint$0.13
  • 1 clove of garlic, peeled and minced$0.05
  • 1-2 liters of broth, dashi, konbu broth, katsuobushi broth, or niboshi broth$1.67
  • 150-300g of cooked, peeled shrimp, or 1 large crab per person$3.74
  • Freshly ground pepper$0.16
  • salt$0.05

Total$6.03

that's $1.01 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 25 g of dried Wakame seaweed
  • hot water
  • 1-2 new onions (about 25g)
  • 2 tablespoons of vegetable oil paint
  • 1 clove of garlic, peeled and minced
  • 1-2 liters of broth, dashi, konbu broth, katsuobushi broth, or niboshi broth
  • 150-300g of cooked, peeled shrimp, or 1 large crab per person
  • Freshly ground pepper
  • salt

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