This is a real healthy, light and a simple vegetarian version of seaweed soup, a popular cuisine among the Koreans, Chinese and Japanese. Seaweeds contain a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended in your diet.
Traditionally, seaweed soup, apart from the basic seaweeds, is made using small bite size pieces of stir fried beef, chicken, shrimps or pork. For a veg. version, you may try with tofu, paneer, mushrooms, noodles or any veggie. Made with very few ingredients, it can be dished out in a jiffy for a great comfort meal. So check the step by step pictorial recipe to prepare this nutritious one-pot delicacy.
My son was able to get these seaweed sheets from South Korea on his recent visit. So I decided to give it a try.
At first I was quite skeptical as to how it would taste as this was my first try. But surprisingly it turned out quite yum and I loved it.
You may enjoy it for breakfast or for a light dinner. It can be had as it is, with steamed rice, noodles or any grilled stuff as a side dish. Choice is yours.
Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft.
The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.
Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside.
Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside.
In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent.
Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.
Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes.
I used 30 of these small seaweed sheets.
Soak seaweed in lukewarm water for 5-10 minutes & drain.
Heat oil & sauté paneer cubes till light brown. Drain & keep aside.
Sauté garlic too, till golden brown. Add onion & sauté till it turns translucent.
Add the stock & bring it to a boil.
Now add the drained seaweed
& soya sauce. Simmer for 2 minutes.
Add the sesame oil and
fried paneer cubes. Simmer further for 2 more minutes.
Serve in individual bowls, garnished with red chili flakes.
Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft.
The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.
- 30 small seaweed sheets
- 1/2 cup small paneer cubes
- 2 tbsp. oil
- 1 tbsp. chopped garlic
- 1 sliced onion
- 3 cups stock
- 1 tbsp. soya sauce
- 1 tbsp. sesame oil
- 1/2 tsp. red chili flakes (opt)
Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside.
Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside.
In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent.
Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.
Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes.
I used 30 of these small seaweed sheets.
Soak seaweed in lukewarm water for 5-10 minutes & drain.
Heat oil & sauté paneer cubes till light brown. Drain & keep aside.
Sauté garlic too, till golden brown. Add onion & sauté till it turns translucent.
Add the stock & bring it to a boil.
Now add the drained seaweed
& soya sauce. Simmer for 2 minutes.
Add the sesame oil and
fried paneer cubes. Simmer further for 2 more minutes.
Serve in individual bowls, garnished with red chili flakes.
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