Korean Seaweed Soup (Miyeok-guk)

Ingredients

• 10 g dried seaweed
• 1 tbsp sesame oil
• 1 garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp soy milk
• 1 l vegetable stock
• 1 tbsp miso paste
• 2 tsp sesame seeds
• 1 spring onion, thinly sliced
• 1 tsp fish sauce
• salt to taste

Method

1. 1.

   Rehydrate the seaweed — Soak the dried seaweed in a bowl of cold water for 15 minutes until softened and fully rehydrated, then drain and roughly chop.

2. 2.

   Sauté garlic and ginger — Heat the sesame oil in a large pot over medium heat and sauté the garlic and ginger for 1 minute until fragrant.

3. 3.

   Stir-fry the seaweed — Add the chopped seaweed to the pot and stir-fry for 2 minutes so it soaks up the sesame oil flavour.

4. 4.

   Simmer the broth — Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5.

   Add miso and fish sauce — Stir in the miso paste and fish sauce, dissolving well, and season with salt to taste.

6. 6.

   Garnish and serve hot — Ladle the soup into bowls, drizzle with a little soy milk for a creamy touch, and top with sesame seeds and sliced spring onion before serving hot.