Korean · Snack

Miyeokguk (Korean seaweed soup)

A light, savoury vegan seaweed and tofu soup, gently nutty with sesame oil.

Calories

261 kcal

Protein

19 g

Carbs

14 g

Fat

14 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Dairy free

Contains: gluten, soy, sesame.

Ingredients

• 15 g Dried wakame
• 100 g Firm tofu
• 2 cloves Garlic
• ¾ tbsp Soy sauce (reduced salt)
• 1 tsp Toasted sesame oil
• 350 ml Vegetable stock

Method

1. Soak the wakame in cold water for 10 minutes until softened, then drain and roughly chop.
2. Warm the sesame oil in a pot and stir-fry the wakame and garlic for 2 minutes.
3. Add the stock and soy sauce, bring to a simmer and cook for 10 minutes.
4. Add the tofu cubes and simmer for a further 3 minutes before serving.

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