Seaweed Soup with Sesame Oil

Seaweed Soup with Sesame Oil

My mother had six kids. I know that’s a lot, and every time she gave birth, she would eat this seaweed soup for one month straight every day — that’s the Korean way. In this video, I show you a homemade seaweed soup recipe with sesame oil and soy sauce — you won’t believe how simple and easy it is, not to mention its amazing health benefits!

Ingredients:

  • Wakame Seaweed (2 ounces)
  • Sesame oil (4 tablespoons)
  • Soy Sauce (3 tablespoons)
  • Water (14 cups)

Get Wakame Seaweed here:
Wel-Pac – Fueru Wakame (Dried Seaweed) Net Wt. 2 Oz.

Instructions:

1)   Soak your seaweed in water for about 15-20 minutes.  Drain the water. With scissors, cut large pieces of seaweed into smaller pieces.

2)   In a large hot pot, add sesame oil and seaweed.  Sautee seaweed in sesame oil for about 2 minutes.

3)   Add water and soy sauce.

4)   Place lid and bring flame to high.  Once soup starts to boil, reduce flame to low and simmer cook soup for 45 minutes!

SeaweedSoupCloseUpWeb

Comments

  1. AngieG9 says

    Thanks Moon. This looks so good and nourishing I’ll have to make it. Your mom looks so good. There are 7 of us, and my mom had 10 brothers and 2 sisters, so there are a lot of cousins in my family. The more the merrier for me. I’m sure I can find the dried seaweed at Krogers where I found the Udon noodles, but if not, I’ll come back to this site and order it. They seem to have a much larger Asian food area now, so I can find almost everything there.

  2. Ying & Yang Living says

    I’ve heard of Krogers, but I do not have one near me. I’m glad that they have a wide selection of Asian foods. I shop at 3 markets here: Sprouts, Trader Joes, and Korean supermarket to get my stuff. I will be going to Indian market cause I looove Indian food and want to make Indian recipes, but I will be doing more videos on Korean foods I eat at home, like this seaweed soup. I eat it regularily.

  3. AngieG9 says

    Krogers is the only grocery close to me, only one block away. We don’t have a Trader Joe’s here. When the rain moves out I’ll go back to Krogers and look for the seaweed.

    I made some black rice last night. It becomes a beautiful purple after simmering, and I made a mushroom gravy to go with it. Sliced some fresh spinach to wilt between the rice and gravy, and it is a very wonderful nutty taste. Tonight I had leftovers and added lemongrass, cilantro, and garlic to the rice, spinach and gravy. Have one more serving left, so will probably put some chicken with it, and maybe try other vegetables with the mix. And will definitely get more of the rice to put in the freezer in case Kroger stops selling it. A lot of people are afraid to try anything except the old white rice, while I try them all, always looking for the different flavors and textures. The black rice is even better than the jasmine, which was my favorite before trying this one.

  4. Ying & Yang Living says

    I have to make that black rice, it sounds delicious! And I am sure it has even more nutritional value than brown rice because the stronger the color of the food, the more nutrients it has, so fruits and veggies that have a rich color are healthier for you. I love gravy so I am going to try and make it with soy milk for my Thanksgiving recipe, which I will do on video!

  5. AngieG9 says

    I hope you love the rice as much as I do. It tastes even better than the brown rice, that I have used most of the time, because of the nutrients. I keep adding different veggies to it, and haven’t been unhappy yet. I start with coconut oil for the roux, saute the mushrooms and some garlic in that, then add unsweetened coconut milk. I have some frozen edemame, that I will try in the next batch, along with frozen peas and other veggies that are in single serving packages. Eventually I’ll add shrimp successfully, before I eat it all. I just have a bad habit of eating the shrimp before it makes it to the dish. I really should use it as a base for a stir fry — the black rice, not the shrimp. Well, double the amount of shrimp, and use half for the stir fry and half to eat while making the stir fry. I’m horrible.

  6. Cynthia says

    Moon! Thank you! This is delicious! I can’t wait to try the Japanese Miso and Miso with spinach and scallions!

  7. Ying & Yang Living says

    You’re welcome, Cindy. So glad you like that seaweed/ocean taste because that is what seaweed is. I grew up eating this soup, so it is one of my favorite soups. I will post the miso soup on my website this Thursday, so I will let you know!

  8. Ying & Yang Living says

    After my shoot, I am going to buy black rice and try it and let you know what I think, but i am pretty sure that I will like it. I looove rice so there’s no reason why I would’t like black rice. I love to try new things that are healthy!

  9. AngieG9 says

    I love trying new things also, which is why I bought the black rice. Then reading everything about it made it even better, and the first taste and I was sold. Added some shredded chicken to the last of my first batch. Next batch will be more umami with Asian flavors added. So versatile, so nutty tasting, and oh, so delicious. I almost wish I didn’t have the lasagna to finish before I make more rice. Of course, I could freeze the rest of the lasagna. I made it a spinach lasagna, so I could use up the last of my spinach before it went bad. I’m just not all that crazy about meat lately. Still want my fish and shrimp though.

  10. Gluten Free A-Z Blog says

    Hi Moon,
    I was just thinking that I would like to learn how to incorporate seaweed into my diet for the iodine content. Loved the video and all the tips! Can’t wait to try it. I am now following you and look forward to looking through your recipes