Vegan Miyeok Guk

Vegan Miyeok Guk is a comforting Korean seaweed soup that beautifully captures the essence of traditional flavors while being entirely plant-based. Infused with rich umami from mushrooms and a touch of sesame oil, this dish is both nourishing and delicious.

Ingredients

• Dried miyeok (seaweed) - 15 grams
• Water - 4 cups (1 liter)
• Mushroom broth (or vegetable broth) - 2 cups (500 ml)
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh shiitake mushrooms - 100 grams, sliced
• Carrot - 1 small, julienned
• Tofu - 100 grams, cubed
• Green onions - 2, chopped
• Black pepper - to taste

Steps

1. Soak the dried miyeok in cold water for about 20 minutes until it softens, then drain and chop into bite-sized pieces.
2. In a pot, heat the sesame oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the sliced shiitake mushrooms and julienned carrot to the pot, cooking for another 3-4 minutes until the vegetables soften.
4. Pour in the mushroom broth and water, bringing it to a gentle boil.
5. Add the soaked miyeok and cubed tofu to the pot, stirring well. Season with soy sauce and black pepper.
6. Reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
7. Finally, stir in the chopped green onions just before serving.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from seaweed, supporting overall health.
• Contains antioxidants and anti-inflammatory properties from mushrooms.

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