Simple Korean Seaweed Soup (Miyeok-guk)

Name: Simple Korean Seaweed Soup (Miyeok-guk)
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 tablespoon dried miyeok (wakame seaweed); 1 cup water; 1/2 teaspoon soy sauce; 1/4 teaspoon sesame oil; 1 small garlic clove, minced; Salt to taste; Optional: 1/2 cup tofu, cubed

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20 minTotal time

easyDifficulty

90kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Soy sauce Use an equal amount of tamari for a similar savory seasoning.
Sesame oil Use an equal amount of toasted sesame oil if you want a more pronounced sesame aroma.
Tofu Use the same amount of soft or firm tofu; either works as the optional protein addition.

Nutrition per serving

Estimated values for 1 serving, 90 kcal

Protein3 g

Carbohydrates9 g

Fat5 g

Fiber 1 g · Sugar 1 g · Sodium 650 mg

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A comforting and nourishing Korean seaweed soup, perfect for a light meal or side dish. This recipe features seaweed and a few simple seasonings that highlight its umami flavor, making it a delightful addition to your culinary repertoire.

Soup Korean

Steps

Soak the dried miyeok in warm water for about 10 minutes until it expands and softens.
Drain and rinse the seaweed, then chop it into bite-sized pieces.
In a pot, bring 1 cup of water to a boil.
Add the soaked miyeok and let it simmer for about 5 minutes.
Stir in soy sauce, sesame oil, and minced garlic, and simmer for another 2 minutes.
Season with salt to taste. If using tofu, add it at this stage and warm through.
Serve hot and enjoy your nourishing soup!

Tips for Simple Korean Seaweed Soup (Miyeok-guk)

Properly rehydrated miyeok should feel supple and slippery, not brittle or tough.
Keep the simmer gentle; vigorous boiling can break the seaweed into small pieces and make the broth cloudy.
Use a small pot so the limited broth covers the seaweed evenly; a fine-mesh strainer helps rinse away grit.