Seaweed Soup

Even busy Buddhists have free time! I’ve enjoyed watching a couple of Korean dramas where the protagonists always seem to have a favourite go-to dish. Seaweed Soup caught my attention as it seemed perfect for oryoki meals. I was surprised at how simple it was to make with just a few ingredients and how much flavour the seaweed packed in. Dried wakame – which I buy pre-cut – can often be found in Asian markets or health food departments in stores and is easy to find online. It also goes well with tofu – add about 125 g (4 ounces) to the simmering stock.

15 g (¼ cup ) dried cut wakame seaweed
2-3 green onions
3 cloves garlic
1 red chilli
1-2 tablespoons sesame oil
1½ litres (6 cups) of water
4 tablespoons soy sauce
1 tablespoon sesame seeds
Dash of salt

  • Cover the dried wakame with plenty of warm water and soak until it unfurls – about 15 minutes.

  • Drain the wakame, rinse, press out all the water and chop them into bite-sized pieces.

  • Cut the green onions into thin rings.

  • Peel and mince the garlic and deseed and mince the chilli pepper.

  • In a stewpot or deep frying pan, heat up the sesame oil and stir-fry the garlic, chilli, and half the green onions.

  • Add the seaweed and stir-fry for a few minutes more.

  • Add the stock and the soy sauce and bring them to a boil over a medium flame. Turn down the heat, and simmer for 15–20 minutes.

  • While the stock is simmering, toast the sesame seeds in a dry frying pan.

  • Season the soup to your taste with soy sauce, and salt if needed.

  • Garnish with the sesame seeds and the remaining green onions.

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