Before diving into the depths of Nobu Spicy Seafood Soup, let’s talk about what to enjoy with it. A dish this flavorful deserves companions that enhance its unique profile. Here are a few suggestions:
The fluffy grains soak up the spicy broth beautifully. It’s simple and allows the soup’s flavors to shine.
Crispy Vegetable Spring Rolls provide a delightful crunch. Plus, they’re an excellent way to introduce more textures.
Light and fresh, sushi pairs well with the heat of this soup. Opt for cucumber rolls for a refreshing contrast.
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As a food enthusiast, I’m always on the lookout for dishes that pack a punch. When I first encountered the Nobu Spicy Seafood Soup, I felt an immediate connection. It’s not just a dish; it’s an experience. Rich in flavor and brimming with textures, it calls for bravery and curiosity on your palate.
During my culinary journey, I’ve tried hundreds of recipes, yet this one stands out. It’s a blend of seafood, spices, and the subtle warmth of Asian flavors. Let’s embark on this flavorful adventure together!
What is Nobu Spicy Seafood Soup?
At first glance, Nobu Spicy Seafood Soup appears traditional, but it’s far from ordinary. This dish hails from Nobu Restaurant, known for its innovative blend of Japanese and Peruvian cuisine. Imagine delightful seafood swimming in a spicy broth, complemented by fresh vegetables and a hint of umami.
The soup’s appeal lies in its layers. It’s as much about the ingredients as it is about the technique. Each bite unfolds a story of flavors, meticulously combined to create something special. If you haven’t tried it yet, you’re missing out!
Why This Recipe Works
1. Deep Flavor Profile – The combination of anchovies, garlic, and ginger creates a rich, sophisticated base. Each ingredient adds to the overall depth, making it irresistible.
2. Fresh Ingredients – Using quality produce and seafood elevates this dish. You’ll appreciate the fresh greens and seafood, which not only taste better but also provide a nutritional boost.
3. Customizable to Taste – Whether you’re a spice enthusiast or prefer milder flavors, this recipe allows for adjustments. Swap out ingredients or tweak spice levels according to your palate.
4. Quick to Prepare – In just under 30 minutes, you can have a hot, delectable soup. It’s perfect for busy weeknights or leisurely weekends.
Ingredients You’ll Need To Make This Dish
Gather these essentials for a successful cook:
- 4 cups water
- 10g (about ⅓ cup) dried anchovies
- 1 tablespoon sake
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1–2 tablespoons Korean chili powder (gochugaru)
- 1 tablespoon Korean chili paste (gochujang)
- 2 cloves fresh garlic, crushed
- ½ teaspoon grated ginger
- 1 cup peeled daikon radish, cut into 1-inch cubes
- ½ pound thick-cut boneless white fish (like cod or pollack)
- ½ pound fresh shrimp, peeled and deveined
- ¼ block firm tofu, cubed
- ½ cup enoki mushrooms or other varieties
- 2 cups chopped leafy greens (like watercress)
- 1 teaspoon fish sauce
- Thinly sliced green onions for garnish
Each ingredient plays a role, contributing to the dish’s heartiness and flavor. Confidence in your ingredients can change the outcome of any dish.
How to Make Nobu Spicy Seafood Soup
Step 1: Prepare the Broth
Start by bringing 4 cups of water to a boil in a pot. Add the dried anchovies. Cook for about 10 minutes to extract all those savory flavors. Remove the anchovies, leaving behind a rich broth.
Step 2: Infuse Flavor
Stir in the sake, soy sauce, and toasted sesame oil. This combination adds a wonderful depth to the broth. Next, add the gochugaru and gochujang, followed by the crushed garlic and grated ginger. Simmer for another 5 minutes.
Step 3: Add Vegetables
Toss in the daikon cubes, cooking them until tender. They should have a slight crunch—this adds texture to the dish.
Step 4: Introduce the Seafood
Add the thick-cut fish and shrimp to the pot. Cook them for about 5 minutes or until the seafood turns opaque. Don’t overdo it; you want them cooked but still juicy.
Step 5: Finish with Tofu and Greens
Gently add the tofu and mushrooms. Stir in the leafy greens last and let them wilt. This final addition gives a refreshing burst of color and nutrition.
Step 6: Serve and Garnish
Ladle the soup into bowls. Finish with a drizzle of fish sauce and sprinkle sliced green onions on top for that final touch. Enjoy your masterpiece while hot!
Tips & Tricks
- Use Fresh Seafood – Freshness makes a difference. Avoid frozen seafood if you can—go for local catches.
- Adjust Spice Levels – Not everyone handles heat the same. Test a small amount of chili paste first.
- Broth Variations – For a unique twist, try adding a splash of coconut milk for a creamy version.
- Garnish Generously – Fresh herbs or lime can elevate the presentation and taste significantly.
- Batch Cooking – Make extra and freeze portions for an easy meal later. Just reheat gently!
Nutrition Information
Curious about the nutritional profile? A single serving of Nobu Spicy Seafood Soup offers:
- Calories: ≈ 300
- Protein: ≈ 25g
- Carbohydrates: ≈ 30g
- Fat: ≈ 10g
- Fiber: ≈ 5g
This soup is not just delightful; it’s also a wholesome choice that aligns with a balanced diet.
How Do You Store the Leftovers?
When it comes to leftover soup, it’s straightforward. Let the soup cool completely. Transfer into air-tight containers.
It will last in the fridge for 3 days or in the freezer for about a month. Remember to reheat thoroughly before enjoying again.
What Sides Would Complement Nobu Spicy Seafood Soup?
1. Steamed Edamame – These little green nuggets are full of protein and fiber. Toss them with a sprinkle of sea salt for added flavor.
2. Garlic Naan Bread – This brings a delightful element to the table. The fluffy texture is perfect for soaking up the soup.
3. Pickled Vegetables – A side of pickled vegetables provides a tangy contrast that balances the heat of the soup beautifully.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
1. Dried Seaweed Instead of Anchovies – For a vegetarian alternative, dried seaweed like kombu can impart similar umami notes.
2. Rice Vinegar Instead of Sake – If sake isn’t available, rice vinegar offers a hint of flavor and acidity.
3. Different Greens – Not a fan of watercress? Spinach or bok choy can substitute effectively.
4. Any Firm Fish – If cod or pollack is hard to find, try tilapia or haddock as a suitable replacement.
Nobu spicy seafood soup recipe
Equipment
- Large pot
Ingredients
- 4 cups water
- 10 g about ⅓ cup dried anchovies
- 1 tablespoon sake for depth of flavor
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 –2 tablespoons Korean chili powder gochugaru
- 1 tablespoon Korean chili paste gochujang
- 2 cloves fresh garlic crushed
- ½ teaspoon grated ginger adds warmth and depth
- 1 cup peeled daikon radish cut into 1-inch cubes
- ½ pound thick-cut boneless white fish such as cod or pollack
- ½ pound fresh shrimp peeled and deveined
- ¼ block firm tofu cubed
- ½ cup enoki mushrooms or other variety
- 2 cups chopped leafy greens such as watercress
- 1 teaspoon fish sauce enhances umami flavor
- Thinly sliced green onions for garnish
Instructions
Step 1: Prepare the Broth
- Start by bringing 4 cups of water to a boil in a pot. Add the dried anchovies. Cook for about 10 minutes to extract all those savory flavors. Remove the anchovies, leaving behind a rich broth.
Step 2: Infuse Flavor
- Stir in the sake, soy sauce, and toasted sesame oil. This combination adds a wonderful depth to the broth. Next, add the gochugaru and gochujang, followed by the crushed garlic and grated ginger. Simmer for another 5 minutes.
Step 3: Add Vegetables
- Toss in the daikon cubes, cooking them until tender. They should have a slight crunch—this adds texture to the dish.
Step 4: Introduce the Seafood
- Add the thick-cut fish and shrimp to the pot. Cook them for about 5 minutes or until the seafood turns opaque. Don’t overdo it; you want them cooked but still juicy.
Step 5: Finish with Tofu and Greens
- Gently add the tofu and mushrooms. Stir in the leafy greens last and let them wilt. This final addition gives a refreshing burst of color and nutrition.
Step 6: Serve and Garnish
- Ladle the soup into bowls. Finish with a drizzle of fish sauce and sprinkle sliced green onions on top for that final touch. Enjoy your masterpiece while hot!
Notes
- Use Fresh Seafood – Freshness makes a difference. Avoid frozen seafood if you can—go for local catches.
- Adjust Spice Levels – Not everyone handles heat the same. Test a small amount of chili paste first.
- Broth Variations – For a unique twist, try adding a splash of coconut milk for a creamy version.
- Garnish Generously – Fresh herbs or lime can elevate the presentation and taste significantly.
- Batch Cooking – Make extra and freeze portions for an easy meal later. Just reheat gently!
Nutrition
Frequently Asked Questions
1. Can I use frozen seafood for this recipe?
Yes, frozen seafood can work well. Thaw them in the refrigerator beforehand for the best results.
2. How spicy is this soup?
The spice level can be adjusted. Start with moderate amounts of gochugaru and gochujang, adding more if desired.
3. What’s the best way to enjoy leftovers?
Reheat slowly on the stove to maintain the texture of the seafood. Avoid boiling it too fiercely.
4. Is there a way to make this dish vegan?
Absolutely! Use vegetable broth, omit seafood, and add chickpeas for protein. Replace tofu with a firm soy-based alternative.
5. Can I make this soup in advance?
Yes, it can be made a day ahead. Allow flavors to meld overnight. Reheat gently before serving.
6. What if I can’t find gochujang?
If gochujang is unavailable, you can substitute with a mixture of red chili powder and a touch of honey or sugar for sweetness.
Conclusion
Nobu Spicy Seafood Soup is more than just a soup. It’s a journey through flavors and experiences that will excite your palate. The combination of fresh seafood, rich spices, and vibrant veggies paints a picture of comfort and warmth.
So, next time you’re searching for a dish that’ll impress and satisfy, remember this gem. Happy cooking, and may your kitchen be filled with warmth and delicious aromas!
