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–+ servings

Nobu spicy seafood soup recipe

Carolyn Richardson
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

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

Calories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gFiber: 5g
Keyword Nobu spicy seafood soup recipe
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