Koreans serve seaweed soup to women right after they give birth, believing it to be a restorative soup that’s high in nutrients for new mothers. However, it’s not just new mothers who can benefit from this rich source of calcium, iodine and other minerals. A bowl of seaweed soup is good for anyone, any time.
Korean seaweed soup is a very simple soup. It’s made from wakame seaweed simmered in water with mushrooms, sesame oil, garlic and tamari. These ingredients come together into a comforting broth swirling with umami flavor.
For a more robust soup, substitute thinly sliced beef for the mushrooms. This soup doesn’t need meat, though, to be satisfying. It’s the perfect meal when you’re craving something that’s rich with sea-sourced nutrients, but light and easy to digest.
Time in the Kitchen: 35 minutes
- 1 ounce dried wakame (28 g)
- 4 to 6 ounces mushrooms. sliced (shiitake, maitake, nameko) (113 g to 170 g)
- 1 tablespoon sesame oil (15 ml)
- 2 garlic cloves, finely chopped
- 2 tablespoons tamari, soy sauce or coconut aminos (30 ml)
- 6 cups water (1.4 L)
Soak wakame in cold water for 10 minutes to rehydrate. Drain. Snip into smaller pieces with scissors.
Heat sesame oil in a pot and saute mushrooms 2 to 5 minutes.
Add garlic and soy sauce. Saute one more minute.
Add water and wakame. Bring to a boil. Lower heat and simmer 20 minutes. Add salt or more tamari to taste.
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