Seaweed Soup

Seaweed Soup, or Miyeok-guk, is a nourishing Korean breakfast dish that combines the umami flavor of seaweed with a light and comforting broth. This vegetarian version offers a wholesome start to your day, packed with minerals and vitamins from the sea.

Ingredients

• Dried seaweed (wakame) - 15 grams
• Water - 600 milliliters
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Tofu (firm, cubed) - 100 grams
• Green onion (chopped) - 2 stalks
• Salt - to taste

Steps

1. Soak the dried seaweed in water for about 10 minutes until it expands, then drain and chop into bite-sized pieces.
2. In a pot, heat the sesame oil over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the soaked seaweed to the pot and stir-fry for another 2-3 minutes.
4. Pour in the 600 milliliters of water and bring to a boil.
5. Once boiling, reduce the heat and add the soy sauce and salt to taste. Let it simmer for about 5 minutes.
6. Carefully add the cubed tofu and simmer for an additional 3 minutes.
7. Remove from heat and stir in the chopped green onions before serving.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.6 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in vitamins and minerals, particularly iodine and calcium.

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