This may not be the sexiest soup to shoot or eat but the benefits are immeasurable. I dislike spewing nutritional facts about foods that can be easily cut and pasted via Google search but my knowledge of Korean seaweed is almost imbedded in my ancestral gene; it is that important in Korean culture. Seaweed soup is probably the only thing I looked forward to after giving birth (besides the baby, of course) because it flooded me with the much needed warmth, natural salt and nutrients that seemed to be completely stripped from me during the birthing process. My husband eagerly ate it too although he seemed physically alright to me. It also is invaluable when you are nursing since it promotes healthy milk production. Koreans not only eat this soup after giving birth but also before a big exam since it helps boost brain power. We also eat it on our birthdays.
The recipe itself is simple but finding the seaweed might be a task but find a Korean market and you will find dozens of varieties. It needs to be rehydrated before use and most have recipes on the back of the package. I make a vegan version with mushroom, onions and garlic as the base before adding the seaweed and water.
Enjoy this soup atleast once a week for digestive support or when your colon is feeling sluggish; seaweed helps expedite digestion , reduce bloat and soothe the intestines but don’t take my word for it, google it for yourself.
Korean seaweed soup with mushrooms
1 tbs oil of choice
2 cups sliced shiitake or cremini mushrooms
1 small onion, sliced
2 cloves garlic, minced
1 ounce of dried seaweed, rehydrated
2 to 3 tbs soy sauce or tamari
1 tbs toasted sesame oil
1 scallion, chopped
sea salt and black pepper to taste
Saute the mushroom, onions and garlic in oil. Add a tablespoon of water as needed to keep the pan hot so you don’t have to add more oil. Water saute for atleast 8 minutes until the mushrooms are browned and the onions are transparent. Add the rehydrated seaweed and soysauce and enough water to cover by atleast an inch; approzimately 6 to 8 cups. Simmer for 20 minutes. Turn off the heat and add the sesame oil. Garnish with chopped scallions.