SEAWEED FOR SOUP RECIPES

SEAWEED (NORI) SOUP RECIPE | ALLRECIPES

Seaweed (Nori) Soup Recipe | Allrecipes image

This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.

Provided by ROSEYCAT

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound ground pork
2 quarts water
1 cube chicken bouillon
1 (8 ounce) can sliced water chestnuts
3 sheets nori (dry seaweed), broken into pieces.
1 egg, beaten
½ teaspoon salt
4 green onions, chopped
¾ teaspoon sesame oil

Steps:

In a large saucepan over medium-high heat, cook the ground pork until browned. Drain off excess fat, and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
Stir in the bouillon cube to dissolve, and add water chestnuts and nori. Stir in the egg, and season with salt. Remove from heat, and mix in the green onions and sesame oil. Serve immediately.

Nutrition Facts : Calories 196.2 calories, CarbohydrateContent 5.6 g, CholesterolContent 80.2 mg, FatContent 12.4 g, FiberContent 1.2 g, ProteinContent 15.2 g, SaturatedFatContent 4.4 g, SodiumContent 450.3 mg, SugarContent 1.2 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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