For thousands of years, jellyfish have been eaten in Asian culture. Though the soft texture and bland taste may turn many off of this seafood, jellyfish are a great addition to soup and can be bought in either dehydrated or fresh form, and should always be stored in the refrigerator. Eating jellyfish has numerous nutritional benefits, and they are low in fat, calories and cholesterol. Jellyfish can also be used to treat a variety of diseases and make a great addition to soup.
- Skill level:
Things you need
- Soup pot
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp sesame oil
- 4 cups chicken stock
- 1 cup dried jellyfish
- 1/4 cup mung beans
- 2 tsp chilli oil
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1/4 cup rice wine
Mix the sesame oil, onions and garlic in the soup pot.
Place the pot on the stove and bring it to medium-high heat. Sauté the onions and garlic for three to four minutes or until caramelised and browned.
Pour the stock into the pot, scraping off all the brown bits as the pan is deglazed.
Add the jellyfish, mung beans. chilli oil, soy sauce, fish sauce and rice wine.
Simmer the soup for half an hour or until all the ingredients are softened and the sauce is flavourful.
Tips and warnings
- Add dumplings in to the soup for extra texture and flavour.
- Always make sure no one is allergic to seafood before serving this dish.
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