Simple Korean Seaweed Soup (Miyeok-guk)

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.

Steps

1. Soak the dried miyeok in warm water for about 10 minutes until it expands and softens. 2. Drain and rinse the seaweed, then chop it into bite-sized pieces. 3. In a pot, bring 1 cup of water to a boil. 4. Add the soaked miyeok and let it simmer for about 5 minutes. 5. Stir in soy sauce, sesame oil, and minced garlic, and simmer for another 2 minutes. 6. Season with salt to taste. If using tofu, add it at this stage and warm through. 7. Serve hot and enjoy your nourishing soup!

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