Ingredients
Equipment
small soup pot
Mixing bowl
Cooking Instructions
- Soak the dried seaweed in cold water for 15 minutes until softened.
- Drain and gently squeeze out the excess water.
- Cut the seaweed into bite-sized pieces if needed.
- Heat sesame oil in a large pot over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add the seaweed and sauté for 2-3 minutes.
- Pour in the vegetable broth and soy sauce.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes.
- Season with salt and black pepper to taste.
- Garnish with sliced green onions and sesame seeds before serving.
Nutrition
Notes
• Dried wakame can be substituted for traditional Korean miyeok.
• Do not oversalt the soup since soy sauce already adds sodium.
• Add tofu or mushrooms for a heartier vegetarian version.
• Serve with steamed rice for a traditional Korean meal.
• Do not oversalt the soup since soy sauce already adds sodium.
• Add tofu or mushrooms for a heartier vegetarian version.
• Serve with steamed rice for a traditional Korean meal.