Mangu

seaweed-broth

Next Dish: Hákarl

Seaweed Broth is a traditional East Asian soup made primarily from edible seaweeds. The broth is typically prepared by simmering seaweeds such as kelp or nori in water, sometimes with additional ingredients like mushrooms, garlic, or onions for enhanced flavor. It is known for its umami taste and is often used as a base for other dishes in Korean and Japanese cuisines. The dish is also recognized for its health benefits, including high iodine content and rich mineral profile.

dried seaweed

salt

garlic

water

soy sauce

dried pepper

onion

Recipe

Ingredients:

  • 2 cups of dried seaweed

  • 8 cups of water

  • 2 cloves of garlic, minced

  • 1 onion, chopped

  • 2 tablespoons of soy sauce

  • Salt and pepper to taste


Instructions:

  1. Rinse the dried seaweed under cold water.

  2. In a large pot, add the seaweed and water. Bring it to a boil over medium heat.

  3. Once boiling, reduce the heat to low and let it simmer for about 1 hour.

  4. After an hour, add the minced garlic, chopped onion, and soy sauce to the pot.

  5. Continue to simmer the broth for another 30 minutes.

  6. Season the broth with salt and pepper according to your preference.

  7. Strain the broth to remove the seaweed and other ingredients. The broth is now ready to serve or use in other recipes.