Korean Seaweed Soup (birthday soup)

Serving Size: 10

Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

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

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.

Reheating Instructions

Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.

Nutrition