Seaweed Soup
Seaweed soup is a nourishing and flavorful dish packed with essential nutrients like iodine, calcium, and omega-3s. This traditional soup is widely enjoyed in Korean, Japanese, and Chinese cuisines for its umami taste and health benefits.
Equipment
- Mixing Bowls
- Large pot
- Ladle
- Cutting Board
- Chef’s Knife
Ingredients
Soup Base
- 1/4 cup dried wakame seaweed rehydrated
- 4 cups beef broth or water for a lighter version
- 2 cloves garlic minced
- 1 small onion chopped
- 1 tbsp soy sauce for seasoning
- 1 tsp sesame oil for added richness
Protein Additions (Optional)
- 1/2 cup thinly sliced beef or chicken for a protein boost
- 1/2 cup tofu cubed
Garnish
- 1 tsp sesame seeds for topping
- 1 green onion chopped, for garnish
Instructions
- Soak dried wakame seaweed in warm water for 5 minutes until rehydrated, then drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and chopped onions, sautéing until fragrant.
- If using beef or chicken, add it to the pot and cook until lightly browned.
- Pour in beef broth (or water) and bring the mixture to a boil.
- Add the soaked wakame seaweed and tofu, then season with soy sauce.
- Let the soup simmer for 10-15 minutes to allow flavors to meld.
- Taste and adjust seasoning with salt or more soy sauce as needed.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
For a richer flavor, use homemade beef broth. To make it vegan, substitute beef broth with vegetable broth and add extra tofu or mushrooms.