Seaweed Soup

Dinner | Lunch | Recipes 0 No Comments

Call us crazy, but we really like seaweed.  With the exception of Gana who was raised no where near the ocean.  So, we forgive him for saying that eating seaweed makes him feel like he’s drinking seawater.  The rest of us, however, love seafood, including seaweed!

I first starting making this in Mongolia–which is obviously no where near the ocean, because I had some students in my childbirth class who kept writing this on their diet worksheet.  Looked so interesting I asked them for the recipe.  She was Japanese and he was Korean.  This is how they made their soup.  Once you get the basic idea, you can take it a thousand different ways.  Here we will share with you the most basic recipe, but then feel free to add jalapenos, fresh ginger, tofu, kimchi, other in season veggies, etc.  I usually serve this soup with a bowl of rice and fermented vegetables such as kimchi.

This is actually one of our go-to soups to whip up when someone is feeling under the weather.  It seems like nothing makes you feel robust and strengthened like seaweed, garlic and a little quality protein!


Approximately 2 cups dried seaweed, broken into pieces.  (They will expand, so break it small.)

4 cloves garlic, minced

1/4 to 1/2 pound beef, cut into VERY small cubes

7-8 cups of water

3-4 T. soy sauce

1 T. sesame oil


Soak seaweed in cold water.  Depending on the kind this can be anywhere from 10 to 30 minutes.  When it is thoroughly soft, squeeze it out with your hands and discard the water.  (Pour it on a houseplant!)

In a pot, fry the meat with the sesame oil and garlic.  When meat is just underdone, add the seaweed and fry together.  After about five minutes add the water.  Bring to a boil.  Add soy sauce and season to taste with salt and pepper.

[If you make this and would like to take a picture, email it to us at  We’ll add your picture to the post and give you credit!]

(Linked to Try A New Recipe Tuesday)

  1. I have never tried seaweed, but this recipe makes me definitely want to give it a go! Thanks for linking up with “Try a New Recipe Tuesday!” I hope you will be able to join us again this week. 🙂

  2. Elizabeth F - September 11, 2012

    So to make it meatless what bean would you suggest replacing with? I would probably add slivers of tofu too.

    • I have made it meatless with chunks of marinated tofu (marinate the tofu with garlic, onion, soy sauce, etc. for flavor). Add the tofu with the seaweed and fry together.

      • Elizabeth - September 11, 2012

        I could, but I don’t like fried tofu in liquidy things, just a thing with me. I use tofu a lot otherwise. I was thinking slivers of it. I remember getting a bubble tea in a Chinatown , somewhere, can’t remember which trip and besides the pearls it had red beans in it. They were small. Would that be adzuki beans? They have them in bulk at the grocery store but I have never used them.

  3. Chelsea Wipf - September 11, 2012

    oooh, thanks for posting the recipe! can’t wait to try it!

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