Seaweed Soup recipe - ingredients, nutrition and when to eat it
This light soup is made by briefly stir-frying beef and seaweed in sesame oil before simmering them.
This light soup is made by briefly stir-frying beef and seaweed in sesame oil before simmering them. The tender seaweed and savory broth pair well with rice, making it lovely for a busy lunch or relaxed dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 543.5g serving): 201.4 kcal · protein 13.3g · carbohydrate 5.2g · fat 13.8g · sodium 1103.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the seaweed thoroughly and rinse it well for a cleaner-tasting broth.
Tips: The beef brisket only needs to cook until its surface changes color.
Tips: Let the soup rest for about five minutes after boiling so the seaweed blends more fully with the broth.
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Ingredients (1 serving)
- Dried wakame — 8 g
- Beef brisket — 60 g
- Water — 450 ml
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Sesame oil — 0.5 tsp
- Green onion — 0.3 pc