Miyeok Guk (Korean Seaweed Soup)

Ingredients

• 1 oz dried miyeok (seaweed)
• 7 oz soft tofu
• 4 cups vegetable or dashi broth
• 1.5 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced

Instructions

1. 1

   Place the dried miyeok in a small bowl and cover it with cold water, letting it soak for 3 minutes until softened. The seaweed will become limp and expand to about three times its size.

2. 2

   Drain the soaked miyeok in a fine-mesh strainer, pressing gently with your hand to remove excess water, then set aside in a clean bowl.

3. 3

   Remove the tofu from its package and gently cut it into 0.5-inch cubes by slicing it horizontally, then vertically, then crosswise like you are cutting a small block into tiny dice.

4. 4

   Pour 4 cups of broth into a medium pot and set it over medium-high heat, uncovered, until you see large bubbles breaking the surface rapidly, about 4 minutes.

5. 5

   Add the drained miyeok and minced garlic to the boiling broth, stir once with a wooden spoon, and let it simmer over medium heat for 5 minutes until the seaweed becomes tender.

6. 6

   Pour in 1.5 tablespoons of soy sauce and stir gently with a wooden spoon for 10 seconds until evenly distributed.

7. 7

   Gently slide the tofu cubes into the pot one by one, stirring very softly so they do not break apart. Simmer for 2 minutes until heated through.

8. 8

   Drizzle 1 tablespoon of sesame oil over the surface of the soup and stir once gently to distribute it.

9. 9

   Ladle the soup into two bowls, making sure each bowl receives an equal share of miyeok, tofu, and broth.

Tools you’ll need

• small bowl
• fine-mesh strainer
• cutting board
• knife
• medium pot (3-quart)
• wooden spoon
• soup ladle

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