Seaweed Soup
A comforting Korean-style soup with tender seaweed, beef, and vegetables in a savory broth. This homey soup is quick to make and perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 180
- Protein
- 15g
Ingredients
- ½ ounce dried seaweed
- ½ pound beef
- 2 tablespoons soy sauce
- 2 cloves garlic
- 1 tablespoon sesame oil
- 4 whole shiitake mushrooms
- 2 whole green onions
- 6 cups water
Instructions
- 1
Soak the 0.5 oz dried seaweed in cold water for 10 minutes until softened. Drain and cut into bite-size pieces.
- 2
Thinly slice the 0.5 lb beef and mince the 2 garlic cloves. Slice the 4 shiitake mushrooms and chop the 2 green onions.
- 3
Heat the 1 tbsp sesame oil in a large pot over medium heat. Add the beef and garlic, cook until beef is browned, about 5 minutes.
- 4
Add the seaweed and mushrooms, stir-fry for 2 minutes until fragrant.
- 5
Pour in the 6 cups water and 2 tbsp soy sauce. Bring to a boil, then reduce heat and simmer for 20 minutes until the broth is flavorful.
- 6
Season with salt and pepper to taste. Stir in the green onions and serve hot.
Tools you’ll need
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
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