Korean Seaweed Soup (birthday soup)
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
- Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
- Garnish with green onions.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 ounce Korean miyeok OR Japanese wakame seaweed
- 3 tablespoon sesame oil
- 3 clove garlic mined
- 17 cup vegetable broth
- 5 tablespoon soy sauce Kikkoman recommended
- 1 teaspoon sea salt more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- 4 stalk green onions thinly sliced
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.
Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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