Another soup passed down from my grandmother–this time my Korean grandmother. Traditionally, this soup, called “Miyuk Guk”, is served to new mothers after birth to help moms recover since it’s packed with iron + iodine from the seaweed and B-vitamins from the stew beef.
Here’s a few reasons to eat Seaweed Soup:
- A great source of iodine, especially around childbirth, lactation.
- Aids in digestion
- Has anti-inflammatory + antioxidants
- Possible diabetic prevention from the presence of fucoxanthin.
- Promotes healthy skin + dental health
Some nutrients in seaweed include:
- Magnesium, calcium, copper, potassium, selenium, zinc, iodine, and iron.
- Seaweed also contains antioxidants, phytonutrients, fiber, omega-3 fatty acids, and amino acids
Korean Inspired Birthday Seaweed SoupDifficulty: Easy
A twist on a traditional Korean classic, “Miyuk Guk”, seaweed soup. Packed with iron and iodine, this is usually served on your birthday to replenish your health.
1 lb stew beef, cut into bite-sized pieces (traditional, but optional)
2-3 cups dried seaweed, cut and rehydrated*
1-2 zucchini, sliced and halved (optional)*
2-4 cloves garlic, minced
6-8 cups broth/stock
2-3 tbsp sesame oil*
2 tbsp coconut aminos + more to taste* (or sub Tamari soy sauce)
Salt to taste
- For serving
Sprouted Brown Rice
Any Korean pan-chan (side dish)!
On your birthday!
- In a large pot, sauté garlic in sesame oil for 1-2 minutes (stirring constantly to make sure it doesn’t burn).
- If using, add zucchini and stew beef and sauté for 4-5 minutes.
- Add rehydrated/drained seaweed and sauté for 7-10 minutes, adding additional sesame oil if necessary.
- Add broth and bring to boil.
- Simmer for 20 minutes or until seaweed is tender.
- Add coconut aminos + salt to taste.
- Serve warm and store in airtight container for up to 1 week.
- *Dried Seaweed: Make sure you have dried seaweed for cooking and not roasted seaweed (for snacking or sushi). You can get this at any Asian grocery store and even Central Market and Sprouts now. To rehydrate, cut/break 2 cups seaweed, soak in water for 30 minutes to 1 hour, rinse, and drain.
- *Zucchini Slices: These are no traditionally added, but I love putting it in this soup for extra sustenance and I love how it soaks up the saltiness too!
- *Sesame Oil: This soup traditionally uses sesame oil to cook with, but since sesame oil has a lower smoke point, I usually use avocado or coconut oil to sauté the garlic and seaweed with, then I add sesame oil in for flavor toward the end of cooking.
- *Coconut Aminos: This soup traditionally uses soy sauce, which has gluten and soy in it. I avoid gluten and soy, so we use coconut aminos (either Big Tree Coconut Aminos or Coconut Secret brand—both are USDA organic), but you could also use Tamari which is gluten-free soy sauce.
- For more ingredient facts check out: https://www.organicfacts.net/ or cronometer.com