Seaweed soup with crab sticks

8 servings

40 minutes

Seaweed soup with crab sticks is an unusual and exquisite dish that harmoniously combines marine notes with a delicate creamy texture. Seaweed, valued for its iodine and minerals, adds a light freshness to the soup, while crab sticks provide softness and a pleasant taste of the sea. Processed cheese adds tenderness and creates a rich creamy hue. Fried onions and carrots give the dish special depth, while boiled eggs complete the composition by adding richness. This dish is perfect for a cozy home dinner or a light lunch. European cuisines often experiment with seafood, and this soup is one of the bright examples of a successful combination of ingredients that can pleasantly surprise even the most discerning gourmet.

Energy value per serving

• Calories: 136.1
• Proteins: 8.5g
• Fats: 6.9g
• Carbohydrates: 10.5g

Ingredients

• Crab sticks: 200 g
• Seaweed: 300 g
• Chicken egg: 4 pc
• Carrot: 2 pc
• Onion: 2 pc
• Water: 2.5 l
• Salt: to taste
• Processed cheese: 100 g

Cooking steps

1. Wash the seaweed with cold water, squeeze it, pour in water, and bring to a boil. Boil for 10 minutes, then reduce the heat.

   Required ingredients:

   • Seaweed: 300 g
   • Water: 2.5 l

2. Cut the carrot into thin strips and add to the pot. Cook for 10 minutes.

   Required ingredients:

   • Carrot: 2 pieces

3. Chop the onion into small cubes and fry in vegetable oil. Add to the soup.

   Required ingredients:

   • Onion: 2 pieces

4. Cut the crab sticks into circles. Place them in a pot.

   Required ingredients:

   • Crab sticks: 200 g

5. Add the melted cheese and stir until it dissolves. Salt the soup.

   Required ingredients:

   • Processed cheese: 100 g
   • Salt:  to taste

6. Boil the eggs hard and chop them finely.

   Required ingredients:

   • Chicken egg: 4 pieces

7. Pour the soup into bowls and garnish with chopped eggs.

   Required ingredients:

   • Chicken egg: 4 pieces