Seaweed Soup

Name: Seaweed Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.5 oz dried brown seaweed, chopped; 0.5 lb beef flank steak, thinly sliced; 2 garlic cloves, minced; 1 tbsp toasted sesame oil; 2 tbsp soup soy sauce; 6 cups water; 1/2 tsp fine sea salt

A comforting soup made with tender seaweed and sliced beef simmered in a savory broth. It is light, deeply flavorful, and traditionally served to nourish and restore.

45 minEasyServes 4160 cal/serving

KoreanSoupStovetopStandardHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

0.5 oz dried brown seaweed, chopped
0.5 lb beef flank steak, thinly sliced
2 garlic cloves, minced
1 tbsp toasted sesame oil
2 tbsp soup soy sauce
6 cups water
1/2 tsp fine sea salt

Instructions

1

Soak 0.5 oz chopped dried brown seaweed in cold water for 15 minutes until softened, then drain well.
2

Heat 1 tbsp toasted sesame oil in a medium pot over medium heat.
3

Add 0.5 lb thinly sliced beef flank steak and 2 minced garlic cloves, sautéing for 3 minutes until beef reaches an internal temperature of 145°F.
4

Stir in 0.5 oz chopped dried brown seaweed and 2 tbsp soup soy sauce, sautéing for 3 minutes.
5

Pour in 6 cups water, bring to a boil, then reduce heat and simmer covered for 20 minutes.
6

Season with 1/2 tsp fine sea salt and serve hot.

Questions

Can I make Seaweed Soup gluten-free?

Yes. The gluten in this entry is 2 tbsp soup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Seaweed Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Seaweed Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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