INSTANT SEAWEED SOUP RECIPES

KOREAN-STYLE SEAWEED SOUP RECIPE | ALLRECIPES

Korean-style Seaweed Soup Recipe | Allrecipes image

This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.

Provided by Eunah Lee

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (1 ounce) package dried brown seaweed
¼ pound beef top sirloin, minced
2 teaspoons sesame oil
1?½ tablespoons soy sauce
1 teaspoon salt, or to taste
6 cups water
1 teaspoon minced garlic

Steps:

Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Nutrition Facts : Calories 64.8 calories, CarbohydrateContent 1 g, CholesterolContent 17.3 mg, FatContent 3.7 g, FiberContent 0.1 g, ProteinContent 6.8 g, SaturatedFatContent 0.8 g, SodiumContent 939.5 mg, SugarContent 0.1 g

SEAWEED SOUP (MIYUK GUK) RECIPE | EATINGWELL

Seaweed Soup (Miyuk Guk) Recipe | EatingWell image

According to an old wives' tale, slurping this healthy Korean seaweed soup recipe spurs postpartum healing in new mothers. But everyone can enjoy the nourishment of a hot soup. Serve with bowls of brown rice to add to the seaweed soup as you wish.

Provided by Judy Joo

Categories Healthy Chicken Thigh Recipes

Total Time 1 hours 5 minutes

Number Of Ingredients 7

Ingredients

1 ounce miyuk (see Tips), cut into bite-size pieces (about 2 cups)
8 ounces boneless, skinless chicken thighs, trimmed and cut into bite-size strips
6 cloves garlic, grated
2 tablespoons reduced-sodium tamari
3 teaspoons toasted sesame oil, divided
8 cups low-sodium chicken broth
Sesame seeds for garnish

Steps:

Soak miyuk in a large bowl of cold water for about 30 minutes. Rinse two or three times and drain. Cut into bite-size pieces, if necessary.
Toss chicken in a large bowl with garlic, tamari and 2 teaspoons oil. Let marinate at room temperature for 15 minutes.
Heat the remaining 1 teaspoon oil in a large heavy pot over medium-high heat. Add the chicken and cook, stirring often, until no longer pink on the outside, about 1 minute. Add the drained miyuk and cook, stirring often, for 3 minutes more.
Add broth; bring to a boil over high heat, skimming off any foam that rises to the top. Reduce heat to maintain a simmer and cook for 30 minutes. Serve sprinkled with sesame seeds, if desired.

Nutrition Facts : Calories 110.3 calories, CarbohydrateContent 5.3 g, CholesterolContent 18.9 mg, FatContent 5.2 g, FiberContent 1.5 g, ProteinContent 11.4 g, SaturatedFatContent 1.2 g, SodiumContent 497 mg, SugarContent 0.3 g

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