Rice with Seaweed Soup recipe - ingredients, nutrition and when to eat it
A warm bowl of seaweed soup served with rice, either stirred into the soup or on the side.
A warm bowl of seaweed soup served with rice, either stirred into the soup or on the side. Tender seaweed and a mild broth pair well with rice, making it a comforting choice for breakfast or a home-cooked dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 688g serving): 366.4 kcal · protein 7.5g · carbohydrate 69.7g · fat 5.2g · sodium 1636.7mg
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: Mix the rice into the soup for soft, broth-soaked grains, or serve it on the side to enjoy the broth’s flavor more distinctly.
Tips: If the broth has reduced and tastes too salty, add a little water and bring it to a boil again.
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Ingredients (1 serving)
- Dried Seaweed — 5 g
- White Rice — 1 bowl
- Water — 450 ml
- Sesame Oil — 1 tsp
- Garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 g