Seaweed Miso Soup
This is a miso soup recipe that I make quite often. It’s kind of a hybrid of Korean Mi Yok Guk and miso soup. Dried seaweed is very healthy. It contains iron, magnesium, and vitamin B5. Miso contains magnesium, vitamin K, zinc and copper. It tastes great and it’s good for you. What more can you ask?
Ingredients
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1/4 cup dried seaweed (wakame or mi yok)
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3 cups vegetable or fish stock
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1 clove garlic minced
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1 teaspoon toasted sesame oil
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four teaspoons miso
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four scallions thinly sliced
Soak the dried seaweed in a bowl of water for about 15 minutes. Once the seaweed is done soaking you might want to cut it up into smaller pieces. I usually squeeze the excess liquid out of it over the sink before doing that. Put the sesame oil into a hot sauce pan. Add seaweed and minced garlic and cook for 30 seconds over medium heat stirring constantly. Add your vegetable or fish stock and the miso. I usually use a spoon and squash the miso against the side of the pan as I stir it around to make sure it all gets dissolved. Once the soup comes to a boil add the scallions and remove the pan from the heat.
This is a great soup to eat with sushi or fried rice. The idea of eating seaweed grosses some people out, but how will you know if you like it unless you try it?
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