SEAWEED SOUP

Join us as we delve into the aromatic world of Seaweed Soup – a nourishing Korean delicacy that brings together the ocean's essence and culinary expertise. From essential tips to creative serving suggestions, this blog post is your ultimate guide to crafting and savoring every spoonful of this comforting masterpiece.

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Course: Soup

Cuisine: Korea

Keyword: seaweed

CookingStyle: Boiling

Prep Time: 35

Cook Time: 55

Total Time: 1 30

Servings: people

Calories: 197kcal

Author: Nazia Cooks

Cost: $30

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Equipment

1 large bowl

1 stockpot

1 stove

Electric Cooker You can prepare this dish using an electric cooker if you're short on time.

Ingredients

1 ounce dried seaweed (wakame or sea mustard)
1 tablespoon toasted sesame oil
2 garlic cloves, finely chopped
2 tablespoons soup soy sauce
2 cups Anchovy Stock , Beef Stock , or vegetable broth
1 cup water
Salt

Instructions

In a large bowl, cover the seaweed with water and soak for 30 minutes.
Drain the seaweed, squeeze out excess water, and cut into 2-inch pieces with kitchen shears.
In a stockpot over medium heat, add the sesame oil and sauté the seaweed for 2 minutes.
Add the garlic and soup soy sauce and sauté for another 2 minutes.
Add the stock and the water to the pot, stir it in, and raise the heat to high. When the soup begins to boil, reduce the heat to low and simmer for 20 minutes, or until the soup looks a little milky.
Serve immediately.

Video

Notes

INGREDIENT TIP: Wakame or sea mustard is a dried sea plant that looks like it’s tangled, unlike the roasted seaweed sheets used for making kimbap or sushi rolls. The 1 ounce required in the recipe looks very small, but after rehydrating, it is about 2 cups.

COOKING TIP: This is the simplest way to make Korean seaweed soup and how I generally make it. If you are making this soup for a special occasion (like a birthday), you can add chicken, beef, or clams.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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