Five Delicious Abalone Soup Recipes
Abalone is a fancy word for sea snails. These delicious gastropods can be found in warm sea waters all around the world. There are over 50 species of abalone ranging from 4 to 10 inches. This slippery seafood is a delicacy in many parts of Asia and usually served on holidays due to the price. Many people use canned abalone in their soup recipes because it is cheaper and already tenderized. Abalone can be acquired in two ways. The first, wild caught, is extremely regulated. Due to over harvesting, they can only be picked in certain areas with a license. Wild caught abalone cannot be legally purchased.
The second way is to purchase farm raised abalone, which is a huge business in Asia and Australia. In the United States, there is one large abalone farm in Hawaii called the Big Island Abalone Company. The farm raises 5 million of these shelled delicacies at a time.
So what’s so special about these sea slugs? Find out, with not just one abalone soup recipe, but 5 delicious abalone soup recipes.
Table of Contents
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Five Delicious Abalone Soup Recipes
1. Abalone And Fish Maw Soup
Ingredients
- 1 tablespoon of cooking oil
- 2 large dried fish maws
- 2 cloves of garlic (finely chopped)
- 3 slices of fresh ginger, chop finely or smash with the side of a heavy spoon
- 1/2 pound of skinless, boneless chicken thighs. You may also use 1/2 pound loin of pork. Either way, chop into half inch pieces
- 6 cups chicken stock
- 1 large carrots (cut into 1-inch slices)
- 16 ounces of canned abalones
- ¼ cup dried goji berries (rinse with water)
- Salt to taste
- 1 stalk of green onions (finely chopped)
- A small pinch of sugar
Directions
- Slice the abalone to about 1/4 inch in thickness.
- Place the fish maws in hot water until they become soft, about 25 to 30 minutes. Cut into medium sized chunks
- Heat the oil in a medium pot. Drop in the garlic and ginger and saute until fragrant, about 1 minute.
- If you prefer to leave the abalone whole, add the abalone in. Add the chicken stock, carrots, fish maw. Bring it to a boil and then lower the heat to simmer and let it go for about 5 minutes.
- If you use sliced abalone, add them in and cook for max 1 minute. Stir in the goji berries and add salt and pepper. The heat from the pot will soften the goji berries without overcooking them.
- Use the chopped green onion as a garnish and serve immediately.
2. Abalone And Pork Soup
Ingredients
- 1/2 can of abalone; 4-oz
- 1 tb Peanut oil
- 1/4 ts salt
- 4 Dried black mushrooms
- Stock or water
- 1 tb soy sauce
- 1/4 c Smoked ham
- 1 tb cornstarch
- 1 dash of pepper
- 1 tb Sherry
- 1/2 cup Lean pork
- 2 slices fresh ginger root
Directions
- In cold water, allow the mushrooms to soak for 5 minutes.
- Drain the abalone and save the liquid for later.
- Combine the liquid from the abalone with the stock or water. Enough to make six cups. Cut the mushrooms, abalone, pork and ham into strips, but keep them separate. Mince up the ginger root. Mix together the cornstarch, sherry, and soy sauce.
- Add in the pork and dredge. Let it sit for a few minutes. Heat oil. Add the ginger and salt. Then stir-fry a few times. Add in the pork and stir-fry it until it is no longer pink. Remove from the pan.
- Meanwhile, bring the stock mixture slowly to a boil. Put in the mushrooms and the stir-fried pork. Simmer, with a cover for 10 minutes.
- Then add in the abalone, ham, pepper and the rest of the salt. Cook about 2 minutes. Be careful not to overcook, the abalone will become tough.
- Top it with a poached egg.
3. Abalone Soup With Ham And Noodles
Ingredients
- 1 snapper head (or 1lb fish fillets)
- 10 cups of water
- 2 chicken backs
- 2 sticks celery, chopped
- 2 onions, peeled and chopped
- 3 inch piece of green ginger, sliced
- 1 teaspoon salt
- 16 ounces of canned abalone
- 1 red pepper
- 1/4 pound of ham, shredded
- 1/4 pound of mushrooms
- 2 sticks celery
- 2 tablespoons oil
- 2 tablespoons of soy sauce
- 1 teaspoon sesame oil
- salt
- 4 tablespoon cornflour
- 1/2 cup water
- 1 teaspoon sugar
- 1/2 pound of vermicelli noodles
Directions
- For the stock. Place the water fish, onions, chicken, celery, salt and ginger into a medium pot. Cover it and turn the heat to high. When it boils, reduce the heat and simmer for about 2 hours.
- Allow the stock to cool. Then pour through a thin drainer or cheese cloth to skim the fat from the surface.
- Remove the abalone from the can and slice it into thin pieces. Slice the ham into thin pieces. Then remove the seeds and finely slice the pepper. Chop the mushrooms and celery into small pieces.
- Heat the oil in a pan. Add in all prepared vegetables, sauté for three minutes. Making sure to stir constantly. Add in the abalone, fish stock, sugar, and soy sauce. Bring to a boil and quickly reduce heat. Cover and simmer for ten minutes. Season with salt.
- Remove the pot from the stove and add in the cornflour mixture, stir until it’s mixed well with the stock.Return the pot to the stove. Bring to a boil and then reduce the heat. Simmer, covered for about five minutes.Add the noodles to the pot (breaking them up if you wish), and simmer for 4 to 5 minutes, uncovered.
4. Abalone Soup With Chinese Cabbage
Ingredients
- 1/4 lb. pork
- 5 c. water
- 16 oz. can abalone, sliced
- 5 or 6 oyster mushrooms, sliced
- 1 lb. of Chinese cabbage, cut into 1 1/2 inch pieces
- 1 tsp. shoyu
Directions
- Boil the pork with the bone in water for about 20 minutes.
- Take the bones out, then add in the liquid from the abalone cans, shoyu, and oyster mushrooms. Bring it to boil.Finally, add the stems from the cabbage and abalone to the stock and simmer for 5 minutes. Add the rest of the cabbage and continue cooking until the cabbage is soft.
5. Miso Udon Abalone Soup
Ingredients
- 2 packages udon noodles
- 1/2 can abalone
- 2 carrots
- 1 tablespoon miso paste
- 1 cup baby spinach leaves
- 2 cups water
- 1 splash soy-sauce
- 1/3 teaspoon sesame oil or any plant-based oil
- 1 teaspoon finely cut spring onion
Directions
- Wash both the spinach and carrots. Chop the carrots into 1/2 inch pieces.
- Heat 1/3 teaspoon of oil in a large pot and add the carrot pieces when the oil has become hot.
- Add a teaspoon of soy-sauce and the spinach leaves and mix together well.
- After 3-4 minutes, add 2 cups of water.
- Cook it on medium-high heat for about 10 minutes.
- In a small mixing bowl, place a few tablespoons of the soup and mix in the miso paste. Whisk gently. Then add the mixture back into the main pot.
- Place the udon noodles in the soup.
- Add more soy sauce to taste. If you prefer, use low sodium soy sauce.
- As the stock simmers, sauté the abalone in a separate pan until it turns a crispy brown color.
- The soup will be ready when the udon noodles are soft.Put the abalone in the soup and mix it together well. Garnish with the spring onions on the top of the soup.
- This recipe is super simple to turn into a vegan abalone soup recipe. Simply buy mock abalone and substitute it for the real thing.
