Wakame Seaweed and Garlic Soup with Cabbage. A bowl of seaweed soup is good for anyone, any time. Korean seaweed soup is a very simple soup. It's made from wakame seaweed simmered in water with mushrooms, sesame oil, garlic and tamari.
Miyeok guk (미역국), or miyeokguk, is a soup made with miyeok (also known as wakame) which is a variety of sea vegetable or seaweed. It is a mild and tasty soup typically made with beef or seafood. Here's Korean seaweed soup with mussels! You can cook Wakame Seaweed and Garlic Soup with Cabbage using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Wakame Seaweed and Garlic Soup with Cabbage
- It’s 2 clove of Garlic.
- You need 1/8 head of Cabbage.
- You need 1 tbsp of Sesame oil.
- Prepare 1 of to 2 tablespoons ☆ Dried wakame seaweed.
- You need 500 ml of ☆ Water.
- Prepare 1 tbsp of ☆ Chicken soup stock (granules).
- You need 1 tbsp of ☆ Sake.
- Prepare 1 tsp of ☆ Soy sauce.
- Prepare 1 of ☆ Salt and pepper.
- Prepare 1 of Sesame seeds.
Mussels are called honghap (홍합), so miyeokguk with mussels is honghap miyeokguk. Add garlic and ginger and continue to sauté for another minute. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard.
Wakame Seaweed and Garlic Soup with Cabbage instructions
- Thinly slice the garlic into rounds and cut the cabbage into bite-sized bits..
- Lightly sauté the garlic in sesame oil in a wok or frying pan to release the aroma..
- Add cabbage and briskly sauté..
- Add ingredients marked ☆, then bring to a boil..
- Transfer to serving dishes, sprinkle with sesame seeds, and serve..
Bring to a boil on high heat. Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Add some to massaged kale salads along with avocado, toasted sesame seeds, and lightly pickled. Mix in ginger, cabbage, and carrots.
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