Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, korean-style wakame soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. DIRECTIONS Soak seaweed in water to cover. Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper.
Korean-style Wakame Soup is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Korean-style Wakame Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook korean-style wakame soup using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Korean-style Wakame Soup:
- Prepare 2 tbsp Dried wakame seaweed
- Prepare 1 clove's worth Thinly sliced garlic
- Prepare 5 cm Green onion (finely chopped)
- Get 800 ml Water
- Take 1 tsp ★Salt
- Get 1 tsp ★Soy sauce
- Get 1 tsp Chinese soup stock
- Prepare 1 Vegetable oil
- Prepare 1 Salt and pepper
It is a mild and tasty soup typically made with beef or seafood. Here's Korean seaweed soup with mussels! Mussels are called honghap (홍합), so miyeokguk with mussels is honghap miyeokguk. Heat the sesame oil in a saucepan over medium-high heat.
Instructions to make Korean-style Wakame Soup:
- Rehydrate the wakame and drain it. Finely chop the green onion.
- Pour the vegetable oil into a saucepan and add the garlic. Once fragrant, add the wakame, sprinkle in some salt and pepper, and stir-fry quickly.
- Add the water and soup stock. When it has come to the boil, add the ingredients marked ★, and add the finely chopped green onion to finish.
Mussels are called honghap (홍합), so miyeokguk with mussels is honghap miyeokguk. Heat the sesame oil in a saucepan over medium-high heat. Miyeok Guk (Seaweed Soup) Miyeok (Brown Seaweed/Wakame) is rich in minerals and is high in iron and potassium. It has been passed down through many generations by Korean mothers to their daughters to help them recover from childbirth and also to increase milk for their babies. I love the briny flavor of miyeok and its slightly chewy, slippery texture.
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