seaweed soup

How to Make Seaweed Soup: A Simple Guide

Seaweed soup, or *miyeok-guk* in Korean, is a comforting, nutritious dish enjoyed worldwide. Its simplicity allows for endless variations, making it a staple in home cooking. Here’s a basic guide to get you started, plus creative twists.

Classic Seaweed Soup

Begin with 1 sheet of dried seaweed, soaked in water until soft (about 10 minutes). Sauté 2 cloves of minced garlic and 1 sliced onion in a pot with 1 tsp sesame oil until fragrant. Add 4 cups of water or anchovy broth, then tear the seaweed into pieces and add to the pot. Simmer for 15 minutes, season with salt and pepper, and finish with a sprinkle of sesame seeds. For protein, add a beaten egg, drizzling it in slowly to form ribbons.

Flavor Variations

For a heartier version, toss in sliced mushrooms, tofu, or clams. A dash of soy sauce or gochujang (Korean chili paste) adds depth. For a creamy twist, blend half the soup until smooth before mixing it back. Top with green onions or nori strips for extra texture.

Seaweed soup is versatile—serve it as a starter, light meal, or even a hangover remedy. With its umami-rich flavor and health benefits, it’s a timeless favorite. Enjoy experimenting!