Korean Style Soup: Wakame Seaweed & Egg
Korean Style Soup: Wakame Seaweed & Egg

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, korean style soup: wakame seaweed & egg. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Find Deals on Korean Wakame Seaweed in Groceries on Amazon. This soup has great flavor and is full of iron! Other people add in cut up tofu, dried korean fish (anchovies) for stock flavor, korean chili pepper, seafood,etc. For a traditional korean style seaweed soup, you cannot go wrong with this recipe. this is very tasty,healthy, comforting and a definite keeper in my.

Korean Style Soup: Wakame Seaweed & Egg is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Korean Style Soup: Wakame Seaweed & Egg is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have korean style soup: wakame seaweed & egg using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Korean Style Soup: Wakame Seaweed & Egg:
  1. Prepare 1 dash Dried wakame seaweed
  2. Make ready 1 Egg
  3. Prepare 1 stalk Green onions
  4. Get Seasoning ingredients:
  5. Make ready 1 tsp Dashida
  6. Get 1 clove Grated garlic
  7. Make ready 1 Salt and pepper
  8. Make ready 1 tsp Sesame oil

For this recipe i recommend one glass ull of dried seaweed. Being in the water, the seaweed will increase its volume. Place the seaweed in water, enough to fully cover it, and allow to rehydrate. Cook for about a minute, until the meat is browned, stirring regularly.

Steps to make Korean Style Soup: Wakame Seaweed & Egg:
  1. Beat the egg and chop up the spring onion.
  2. Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.
  3. 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.
  4. Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.
  5. Try serving this soup with some Samgyeopsal.. - - https://cookpad.com/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home
  6. If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder.

Place the seaweed in water, enough to fully cover it, and allow to rehydrate. Cook for about a minute, until the meat is browned, stirring regularly. Stir in the garlic and pour in the water. 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.

So that’s going to wrap this up for this exceptional food korean style soup: wakame seaweed & egg recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!