Miyeok guk, a beloved Korean seaweed soup, is traditionally enjoyed on birthdays and special occasions. Its savory broth, delicate seaweed, and subtly umami flavor make it a comforting and nutritious meal. This recipe offers a vibrant, vegan adaptation of this classic, showcasing the versatility of seaweed and accessible pantry ingredients. Forget complicated substitutions and lengthy shopping lists; this version uses simple, readily available items to achieve a rich and authentic taste, perfect for both seasoned cooks and kitchen novices. It's surprisingly quick to make and bursting with flavor.
This incredibly satisfying and healthy vegan miyeok guk is perfect for a quick weeknight meal or a special occasion. Whether you're a seasoned vegan or simply curious about exploring plant-based Korean cuisine, this recipe is a must-try. Ready to dive into the delicious details? Let's get started with the step-by-step instructions below!
Tools Needed
- Pot
- Cutting board
- Knife
Ingredients
- Dried seaweed (Miyeok)
- Dried shiitake mushrooms
- Dried soy skin (Yuba)
- Garlic: 6 cloves
- Soy sauce: 1-2 tablespoons
- Cracked black pepper
- Toasted sesame oil
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak dried seaweed in water for 10-15 minutes. Drain and rinse.
- Chop the soy skin and shiitake mushrooms.
- Chop 6 cloves of garlic.
Step 2. Sauté and Simmer
- Sauté the soy skin, mushrooms, and garlic in a pot.
- Add the soaked seaweed and sauté briefly.
- Add boiling water to the pot.
- Add soy sauce (1-2 tablespoons, adjust to taste), cracked black pepper, and toasted sesame oil.
- Boil for 10-15 minutes.
Step 3. Season and Finish
- Add soy sauce (1-2 tablespoons, adjust to taste), cracked black pepper, and toasted sesame oil.
- Boil for 10-15 minutes.
Step 4. Serve
- Serve hot with rice.
Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor
Tips
- This soup is traditionally given to new mothers and eaten on birthdays in Korea.
- This recipe makes a large batch, perfect for freezing portions for later.
Nutrition
- Calories: 60-80
- Fat: 1-2g
- Carbs: 12-15g
- Protein: 2-3g
FAQs
1. Can I use dried seaweed instead of fresh?
Yes! Dried seaweed needs to be rehydrated first in warm water for about 10-15 minutes before using. Adjust the amount accordingly, as dried seaweed is more concentrated.
2. What can I substitute for soy sauce if I'm allergic?
Coconut aminos or tamari are excellent substitutes for soy sauce. They offer a similar savory depth of flavor.
3. How can I make this soup spicier?
Add a pinch of gochugaru (Korean chili flakes) or a few drops of gochujang (Korean chili paste) to taste. Start with a small amount and adjust to your preference.
This simple yet flavorful vegan miyeok guk is a testament to the power of pantry staples. Enjoy this nourishing soup as a comforting meal any day of the week, or elevate it for special occasions with a few extra garnishes. Happy cooking!