Updated: Oct 5, 2020
A traditional Korean seaweed soup. A simple broth infused with herbs and spices and filled with wakame.
Vegan Miyeokguk AKA Seaweed Soup, with tofu, ginger, miso broth and scallions! This soup is a traditional Korean soup packed with calcium, zinc, iron and iodine. Since I was diagnosed earlier this year with hypothyroidism consuming foods that helps support my thyroid gland is a must and this soup ticks all the boxes. Plus is such an easy and filling soup for any lazy night dinner!
Vegan Miyeok Guk Soup
Prep Time: 6 hours
Cooking Time: 10 min
1/2 ounce dried seaweed; wakame
2 tbsp sesame oil
1 tbsp soy sauce
1/2 red onion, chopped
2 garlic cloves, minced
1 cup vegetable stock
2 1/2 cups water
1 tbsp miso
1/2 tsp salt
3-4 scallions, chopped
3 tbsp sesame seeds
3 onz grilled tofu cubes
Soak wakame until soft for 6 to 8 hours or overnight.
Rinse and drain the wakame and squeeze out the excess water. Chop wakame into bite-sized pieces with a sharp knife.
In a bowl mix soy sauce and half of the sesame seed oil and set aside.
Heat large pot on medium-high and add remaining sesame oil, minced garlic and onion and cook for 2 min.
Add in wakame and cook for another 2 minutes. Then add the rest of the ingredients lower heat to simmer and cook for 10 minutes with the lid on.
Once cooked turn of the heat and let the soup chill and finish cooking 15 min.