Recipe of Homemade Korean Style Soup: Wakame Seaweed & Egg

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, korean style soup: wakame seaweed & egg. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

This soup has great flavor and is full of iron! Other people add in cut up tofu, dried korean fish (anchovies) for stock flavor, korean chili pepper, seafood,etc. For a traditional korean style seaweed soup, you cannot go wrong with this recipe. this is very tasty,healthy, comforting and a definite keeper in my. DIRECTIONS Soak seaweed in water to cover.

Korean Style Soup: Wakame Seaweed & Egg is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Korean Style Soup: Wakame Seaweed & Egg is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have korean style soup: wakame seaweed & egg using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Korean Style Soup: Wakame Seaweed & Egg:

1. Take 1 dash Dried wakame seaweed
2. Take 1 Egg
3. Prepare 1 stalk Green onions
4. Prepare Seasoning ingredients:
5. Take 1 tsp Dashida
6. Make ready 1 clove Grated garlic
7. Prepare 1 Salt and pepper
8. Make ready 1 tsp Sesame oil

Miyeok Guk (Seaweed Soup) Miyeok (Brown Seaweed/Wakame) is rich in minerals and is high in iron and potassium. It has been passed down through many generations by Korean mothers to their daughters to help them recover from childbirth and also to increase milk for their babies. The seaweed in this soup is tangled dried brown seaweed known as miyuk or sea mustard. Once you find the right seaweed, the other ingredients are ones you probably have in your pantry.

Instructions to make Korean Style Soup: Wakame Seaweed & Egg:

1. Beat the egg and chop up the spring onion.
2. Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.
3. Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper.
4. Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.
5. Try serving this soup with some Samgyeopsal.. - - https://cookpad.com/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home
6. If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder.

The seaweed in this soup is tangled dried brown seaweed known as miyuk or sea mustard. Once you find the right seaweed, the other ingredients are ones you probably have in your pantry. If I had to name my favorite soup, it would be miyeok guk. Miyeok guk is made with dried miyeok (aka wakame), which is a sea vegetable (edible seaweed). I love the briny flavor of miyeok and its slightly chewy, slippery texture.

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