Seaweed Soup
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. Servings: 4 Time in the Kitchen: 35 minutes Ingredients 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