Keto Baked Seaweed Soup

Keto Baked Seaweed Soup is a rich and flavorful Korean-inspired dish that combines nutrient-dense seaweed with savory broth and protein-rich ingredients. This comforting dish is perfect for a low-carb diet while delivering authentic Korean flavors.

Ingredients

• Dried seaweed (wakame) - 30 grams
• Chicken broth - 500 ml
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Eggs - 2 large
• Tofu (firm, cubed) - 100 grams
• Salt - to taste
• Black pepper - to taste
• Chili flakes - optional, to taste

Steps

1. Preheat your oven to 190°C (375°F).
2. In a medium bowl, soak the dried seaweed in warm water for about 10 minutes until rehydrated, then drain and set aside.
3. In a saucepan, combine chicken broth, soy sauce, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.
4. Add the rehydrated seaweed and cubed tofu to the broth and cook for 5 minutes, stirring occasionally.
5. Season the soup with salt, black pepper, and chili flakes if using. Remove from heat.
6. Divide the soup mixture into two oven-safe bowls.
7. Crack one egg into each bowl on top of the soup mixture.
8. Place the bowls in the preheated oven and bake for about 10-12 minutes, or until the egg whites are set but the yolks are still runny.
9. Remove from the oven and garnish with chopped green onions before serving.

Nutrition

• Calories: 260
• Protein: 20 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in iodine and minerals from seaweed, supporting thyroid health.
• High in protein and low in carbohydrates, making it ideal for a keto diet.

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