How to make canned seaweed soup. Sea kale soup (dried, canned) - recipes with photos. Ingredients for the recipe “Seaweed Soup with Egg”

Seaweed (kelp) occupies an important place in the diet of eastern nations. Korean, Japanese, and Far Eastern cuisine cannot imagine themselves without this product. Perhaps the secret of longevity lies in it? While scientists are resolving this issue, it is better to prepare a delicious soup and please yourself and your family.

Kelp and egg soup recipe

Preparing the soup:

Korean-style seaweed soup

30 ml sesame oil;
180 g beef;
30 ml soy sauce;
3 cloves of garlic;
160 g seaweed.

Cooking time: 1 hour 20 minutes.

Calories: 144.

How to cook soup:

Wash the meat, remove all excess veins, cut into small pieces. Pour oil and sauce into it, stir, leave to marinate for half an hour;
Remove the kelp from the liquid, if there is any, let it drain, after which you can even squeeze it out with your hands. Cut into convenient pieces to make it more enjoyable to eat;
When the beef has been marinated, it should be transferred along with the dressing into a frying pan, where it should be lightly fried over medium heat. A very tender crust should appear;
Place meat, finely chopped peeled garlic, and seaweed into a saucepan;
Fill with about two liters of water and place on the stove;
Cook for at least twenty-five minutes, add spices;
Serve with sesame seeds on top and rice in a separate bowl. This soup is served to birthday people and women in labor as a permanent symbol of the beginning of a new life.

Soup "Far Eastern"

6 potatoes;
1400 ml broth;
1 can of seaweed (Far Eastern salad);
1 carrot;
oil.

Cooking time: 40 minutes.

Calories: 42.

Cooking process:

Chop the carrots and then grate them coarsely. It is better to use a grater for Korean carrots. You can also simply cut the root vegetable with a knife into fairly thin strips. Place in a saucepan where the soup will be cooked;
Add a spoon or two of oil and turn on the heat. Fry the carrots until they become softer;
During this time, you need to peel the potatoes and cut them into small cubes, add them to the soft carrots and pour the broth over everything;
Boil the potatoes and then add a jar of Far Eastern salad to it. It is sold in the same place as regular cabbage: in the fish and “everything for sushi” section. It contains onions, so they are not added separately. A jar is about 200 g;
The brine in which the salad was lying can also be added, but in very small portions, constantly tasting the soup. If you overdo it, there will be too much vinegar;
Let it boil and turn it off after a minute. Serve immediately.

Soup "Sakhalin"

380 g pork;
3 potatoes;
60 g sour cream;
2 onions;
140 g seaweed;
1 carrot.

Cooking time: 1 hour 10 minutes.

Calories: 130.

Cooking the soup:

Pork should be taken with a bone. Rinse the meat, separating it from the bone, and then cut it into small cubes. Lightly fry in a hot frying pan so that the pork takes on a different color and is literally slightly fried;
Cut the cabbage into more manageable pieces and place it with the meat;
Remove the skin from the onion, chop it finely and add it to the pan;
Add the peeled, grated carrots to the rest of the ingredients, mix everything and sauté for another five minutes. You can add very little spices;
You need to cook broth on the bone and then throw it away;
Place peeled and chopped potatoes into the broth, cook for about fifteen minutes, and then place the contents of the frying pan here and stir;
Add various spices and ensure the meat and potatoes are fully cooked. When serving, add sour cream to each plate.

Dried kelp soup

90 g processed cheese;
70 g dried seaweed;
2 carrots;
1 package of crab sticks;
8 quail eggs.

Cooking time: 1 hour.

Calories: 151.

Cooking stages:

Place a bunch of dry kelp in a bowl. It is usually sold in Korean stores. Next, fill it with water and leave to swell for half an hour. It will greatly increase in volume, so you need a large bowl;
Next, use your hands to squeeze the mass out of the seaweed, rinse it, squeeze it again and transfer it to a cutting board. Cut into small pieces, you can even finely chop;
Hard boil the eggs. To do this, they will only need four minutes in boiling water, after which, as usual, cool and clean. To cut in half;
Transfer the seaweed to a saucepan, where it should simmer for about ten minutes;
Peel the carrots and grate them quite coarsely, put them in the soup;
Fry finely chopped onion in oil, add it to the rest of the products;
Remove the crab sticks from the packaging and cut into small circles, also add to the pan;
The cheese can be cut into cubes, or into sticks, or better yet, grate it and add it to the pan;
Cook until the cheese is completely dissolved. To do this, the soup must be stirred constantly;
Before serving, place the boiled egg halves directly on the plate. You can also grate them.

Multicooker recipe

120 g rice;
1 can of canned seaweed;
1 onion;
3 potatoes;
40 g carrots;
2 laurel leaves.

Cooking time: 50 minutes.

Calories: 107.

Cooking the soup:

Rinse the rice and transfer it to the multicooker bowl. Fill it with water and let the cereal boil for ten minutes on the “Fry” mode. Rice can be either round or long - it will still boil quite badly. Therefore, some housewives use millet or pearl barley instead of rice;
At this time, you need to peel the potatoes and cut them into cubes, add to the bowl, cook for another ten minutes;
Grate the carrots, after peeling them, and add them to the soup along with the bay leaf; you can add other spices;
Cut the onion into half rings and add to other products, and change the mode to “Steam” with a timer for half an hour;
Five minutes before the device beeps, add kelp, close the lid and continue cooking for the remaining time. After the signal, you can immediately serve it by taking out the laurel leaves.

Soup with fish and seaweed

1 potato;
1 can of canned fish;
45 g rice;
1 can of seaweed;
1 onion;
2 liters of water.

Cooking time: 35 minutes.

Calories: 20.

How to cook:

Pour water into the pan and let it boil. At this time, the rice should be washed, the potatoes should be peeled and cut into convenient pieces. When boiling begins, place both products into the pan at the same time;
Chop the onion and lightly fry in oil, you can add black pepper. Then it needs to be transferred to a saucepan;
Next, add the fish, do not use oil. It can be pink salmon, tuna, or sardines - whoever likes what. The fish should be in its own juice, and not in tomato sauce or anything else. It is very important;
Add the seaweed and cook for a few more minutes. Remove from heat and serve. And if you have time, you can cook the broth with fresh fish, then take it out, prepare everything according to the recipe, and at the very end, during serving, add neat pieces of boneless fish to everyone’s plate. You can even cook with leftovers from salmon or other fish, the so-called “fish soup set.”

Although there are 33 types of seaweed in the world, only three are eaten. The most valuable and expensive type is Japanese. It is used to prepare a wide variety of dishes, since this kelp (as the seaweed is also called) is very soft and has high taste. Other types are used in industry, for example, in pharmacology.

Cheap seaweed is often tough. These are cheaper types of algae, they are unpleasant to eat, although they have no less benefits. If you boil them well, the hardness will go away, but you should not add such a product to the salad. When purchasing, be sure to pay attention not only to the price, but also to the composition: it should contain absolutely no chemical additives.

You can prepare such a soup not only with water or broth. You can make vegetable broth, which contains a lot of vitamins, and also use the water where shrimp or other seafood was boiled. Even a glass of this liquid added to plain water will improve the taste of the future soup.

Many consider seaweed soup to be the Korean equivalent of cabbage soup. This is especially similar not only in color, but also in the addition of eggs. It is difficult for children to get used to such food right away, although in Korea they simply adore it. However, if you remember how much nutrition sea kale contains, for example, vitamin B12, all doubts disappear: you need to cook and try!

About the recipe “Sea kale soup with egg”: most likely, such a healthy product as sea kale (kelp) is not for everyone. Sea kale is a real storehouse of iodine. Iodine is one of those essential elements that is necessary for the normal functioning of the thyroid gland. And among some peoples, seaweed is considered almost a panacea for all diseases.

If you find it slippery and unpalatable, try this simple seaweed soup recipe. I think this dish will convince you that seaweed can be not only healthy, but also a tasty delicacy.

Seaweed soup with egg - composition, preparation

Ingredients for the recipe “Seaweed Soup with Egg”:

chicken broth 1.8 l
seaweed (Far Eastern salad in a jar) 220 gr
chopped green beans, frozen 7 tbsp.
onions 2 pcs.
carrots 1 pc.
potatoes 3 pcs.
odorless vegetable oil
hard-boiled chicken egg 2 pcs.-3 pcs.
bunch of fresh dill
Read also

Cooking the recipe “Sea kale soup with egg”

Peel the potatoes and cut them into cubes, also cut the onion into small cubes, peel the carrots and grate them.
Place the potatoes in the chicken broth and cook until the potatoes are almost done.
While the potatoes are cooking, prepare the prepared onions and carrots for sautéing in vegetable oil (do not fry!!!).
When the potatoes are still half-raw, add frozen green beans (if beans are not available, they can be replaced with 7 tbsp green peas).
3 minutes after cooking the beans, add the onion and carrot sauté, then the seaweed, cook the soup for another 5 minutes.
At the end, add grated boiled chicken eggs and chopped dill, let the soup boil and turn off.
Let the seaweed soup simmer under the lid for 5-10 minutes. If you boil more eggs, then when serving, you can add an additional half of a boiled egg to each bowl of soup.

Bon appetit!

Soup with seaweed and egg is characterized primarily by the fact that its central ingredient is a very healthy and exotic kelp. Although this product is very much for everyone, it comes in handy in this dish. In addition to the fact that the soup itself is very lean and light, it is also very nutritious due to the extensive content of beneficial amino acids in cabbage, and the egg replaces heavy meat, which makes the dish even easier and is recommended even for children.

The soup is also different in that it includes a minimum of ingredients, which makes it very easy to prepare; it is only important to follow the technology. However, a minimum of ingredients does not limit the chef’s imagination. The basic set of products is the basis, to which, if desired, you can add your own variations.

For soup, you can use both fresh and dried seaweed, which can be bought in almost any store. If the cabbage was purchased in canned form, then it must be thoroughly rinsed in hot water. It is best to use spices that are appropriate in a particular traditional cuisine.

How to cook soup with seaweed and egg - 15 varieties

Soup with seaweed and egg - basic recipe

A traditional, understandable recipe for an unconventional dish, the main ingredients of which are seaweed and egg.

Ingredients:

Water - 2 l;
Egg - 2 pcs.;
Seafood - 150 g;
Egg noodles - 70 g;
Sea kale - 8 plates;
Soy sauce - to taste;
Salt - to taste.

Preparation:

First you need to break the rice noodles into small pieces.

If there are no rice noodles at all, then there is no need to replace them with wheat noodles, as this will radically change the taste of the soup. It's better to take instant noodles.

Then put water in a saucepan to boil. After the water boils, throw the noodles and seafood into the pan and cook for 2-3 minutes.

Then break the eggs into the pan and immediately mix thoroughly.

Place the seaweed in a saucepan.

If you don’t have seaweed, you can use Nori leaves - they have a similar consistency, but the taste will no longer be classic.

Despite the name, this is a fairly adapted version of oriental soup for Slavic cuisine, as it contains more traditional vegetables and spices.

Ingredients:

Canned seaweed - 1 can (350 g);
Carrots - 1 pc.;
Potatoes - 3-4 pcs.;
Onion - 1 pc.;
Egg - 1 pc.;
Chicken broth - 5 l;
Spices - to taste.

Preparation:

Cut the potatoes into medium cubes.

Add potatoes to the cooked chicken broth.

For a hearty version of this soup, you can cook it with the chicken from which the broth was cooked.

Throw in the seaweed.

Finely chop the onion and grate the carrots. Mix and fry in a separate frying pan in vegetable oil. Add fried vegetables to the pot with soup.

Beat the egg into the pan and stir quickly.

Add salt and spices before finishing cooking.

A more satisfying and healthy version of soup with seaweed.

Ingredients:

Seaweed - 200 g;
Seafood - 400 g;
Eggs - 2 pcs.;
Rice - 100-150 g;
Onion - 1 pc.;
Garlic - 4 cloves;
Soy sauce - to taste;
Salt - to taste.

Preparation:

Bring 2-3 liters of water to boil and after boiling, pour pre-washed rice into the pan.

Separately boil the eggs and cut into slices.

Wash the seaweed and cut into 3-5 cm slices. Cut the onion into half rings. Cut the garlic into slices. Rinse seafood. Place all ingredients in a saucepan.

Seaweed can be soaked in water for a couple of hours. At the same time, the same can be done with rice.

Add salt and bring to a boil.

Add chopped eggs. Then pour in soy sauce.

Cook the soup until the rice is ready.

A savory version of the soup that children also really like.

Ingredients:

Canned seaweed - 250 g;
Carrots - 1 pc.;
Potatoes - 3 pcs.;
Onion - 1 pc.;
Canned green peas - 120 g;
Egg - 1 pc.;
Broth - 2 l;
Sour cream - to taste;
Vegetable oil;
Salt and pepper - to taste.

Preparation:

Cut the potatoes into cubes and cook in a saucepan with broth for 10 minutes.

Grate the carrots on a large grater and finely chop the onion. Fry in a separate pan. Add to the pot with the broth.

Add peas and seaweed to the soup after thoroughly washing them.

Boil the egg and grate it on a fine grater. Add to soup.

Cook the soup for 7 minutes and then add spices.

Before serving, add sour cream to each plate.

seaweed soup

Korean soup is traditional, which is also very healthy for lactating and pregnant women.

Ingredients:

Dry seaweed - 30 g;
Meat - 100 g;
Garlic - 2 cloves;
Salt - to taste;
Soy sauce;
Black pepper;
Sesame oil;
Water - 1.5 l;
Egg - 1 pc.

Preparation:

Soak the seaweed for 30 minutes in cold water.

Cut the meat into slices. Add soy sauce, sesame oil, chopped garlic, black pepper to the meat and leave to marinate in the refrigerator for 30 minutes.

Then fry the meat in sesame oil.

Wash the seaweed and cut into slices, add to fry with the meat.

Boil the egg and cut into slices.

Pour water over everything and cook until boiling. Then add the egg and salt, cook over medium heat until the meat is cooked.

The egg here serves more of a decorative function, however, for a more dietary version of the soup, you can replace part of the meat by increasing the portion of eggs.

Oriental fish soup perfectly organically combines all Far Asian motifs.

Ingredients:

Water - 2 l;
Rice - 3 tbsp;
Potatoes - 1 pc.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned fish - 1 can (250 g);
Sea kale - 1 jar (250 g);
Eggs - 1 pc.;
Salt;
Pepper;
Vegetable oil.

Preparation:

Cut the potatoes into cubes and wash the rice.

Boil water and add potatoes and rice.

Grate the carrots and finely chop the onion. After frying in a frying pan, add to the soup.

Place the fish in the pan.

It is better to take salmon or pink salmon as canned food.

Boil an egg and cut into slices.

Add chopped seaweed, egg, salt and pepper to the soup. Cook until boiling.

If you have the desire and time, you can use fresh fish instead of canned fish. To do this, you can first cook fish stock as a base for the soup.

Ramen soup

Rich and elite recipe for soup with seaweed. This dish can really impress your guests.

Ingredients:

Pork meat - 500 g;
Ginger - 50 g;
Green onions -100 g or a bunch;
Soy sauce - 200 ml;
Chicken meat - 1 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Celery - 50 g;
Shrimp - 300 g;
Tuna (chips) - 50 g;
Eggs - 10 pcs.;
Egg noodles - 500 g;
Seaweed or Kombu seaweed;

Preparation:

Cut the pork meat into several large pieces and fry over high heat.

Then transfer to a saucepan and add chopped green onions, grated ginger, and soy sauce.

Pour in water and bring to a boil with the lid closed, then reduce heat to medium and simmer for 40 minutes.

Remove the meat and cut into small pieces. Strain the broth.

Boil chicken meat with vegetables. Strain the broth. Divide the chicken into fibers.

Boil tuna and seaweed in 1 liter of water and strain the broth.

Boil noodles and eggs.

Boil and fry the shrimp. Chop the green onions.

Combine all three broths and add soy sauce and salt.

Pour the resulting broth into the bowl with the used ingredients.

Very easy and quick recipe. The key ingredients in this recipe are the eggs themselves.

Ingredients:

Seaweed - 300 g;
Crab sticks - 200 g;
Eggs - 4 pcs.;
Carrots - 2 pcs.;
Processed or soft cheese - 100 g;
Vegetable oil;
Salt.

Preparation:

Wash the seaweed and cook in a saucepan with soup water until tender. Then reduce the heat and cook for another 10 minutes. Reduce heat to low.

Grate the carrots and add to the soup.

Chop the onion and fry it in a frying pan and add it to the soup.

Chop crab sticks and grate cheese. Add to the broth and stir thoroughly until the cheese is completely dissolved. Boil the eggs.

Before ready, chop the boiled eggs and add to the soup.

Kimchi Ramen Soup

This recipe takes a little longer than a typical Asian soup, but is well worth the effort. This dish can satisfy hunger and impress a guest.

Ingredients:

Chicken - 900 g;
Carrots - 200 g;
Onion - 200 g;
Garlic - 10 cloves;
Eggs - 6 pcs.;
Thyme;
Salt;
Bay leaf - 1 leaf;
Parsley - 2 sprigs;
Green onions - 1 bunch;
Ramen noodles;
Ginger;
Sesame;
Pepper spice mixture - to taste;
Sea kale;
Vegetable oil;
Nori seaweed.

Preparation:

First you need to bake the chicken. To do this, place the chicken carcass on a baking sheet, put 100 g of chopped carrots and onions next to it.

Place coarsely chopped garlic and a sprig of parsley on top and bake in an oven preheated to 180-200 degrees.

Pour in a small amount of vegetable oil and fry over medium heat for 5 minutes.

Once cooked, add the pepper mixture and stir.

Boil soft-boiled eggs and noodles until half cooked.

Remove the chicken and shred it, removing all the meat. Pour water over the carcass skeleton, add the remaining chopped vegetables, a sprig of parsley, garlic, salt and cook the soup for 30-40 minutes.

Many Asian soups are usually “assembled” directly in the plate, so there is no need to rush to combine all the ingredients at once.

Before serving, put cooked Ramen noodles, pieces of meat, seaweed, cut egg, prepared sauce, Nori leaves, finely chopped green onions on a plate and pour broth on top.

Japanese style soup can be eaten with both a spoon and chopsticks. It looks like half salad and half soup.

Ingredients:

Chicken meat - 3 pcs.;
Egg - 2 pcs.;
Soy sauce;
Ginger root;
Garlic - 1 clove;
Carrots - 2 pcs.;
Egg noodles - 125 g;
Oyster mushrooms - 150 g;
Green onions - 4 stalks;
Sea kale;

Preparation:

Pour 1.5 liters of water over chicken meat and boil until cooked. Then remove from the broth and cut into pieces.

Coarsely chop the ginger and grind the garlic in a mortar. Finely chop the carrots and onions. Boil the eggs.

Add ginger, garlic, soy sauce, oyster mushrooms, seaweed to the remaining chicken broth and bring to a boil and cook for 10 minutes.

After preparing the broth, remove the ginger. Add carrots, egg noodles, chopped meat, season and boil for 4 minutes.

Pour the soup into bowls, adding a quarter of chicken meat, mushrooms and half a boiled egg to each bowl. Sprinkle with finely chopped green onions.

This is one of the traditional Korean dishes. Here you can replace ingredients with familiar ones and vice versa. There can be many recipes and variations of this soup. In this dish, the main thing is not the authenticity of the ingredients, but the principle of preparation.

Ingredients:

Beef - 300 g;
Fresh cucumbers - 5 pcs.;
Ripe tomatoes - 3 pcs.;
Seaweed - 300 g;
Eggs - 2-4 pcs.;
Vegetable oil;
Rice or egg noodles - 300 g;
Greenery;
Spices;
Vinegar;
Soy sauce.

Preparation:

First, cut the meat into thin slices and fry for two minutes.

Finely chop the seaweed and add it to the meat. Add spices and reduce heat. Simmer for 10 minutes. Then transfer to another dish to cool.

Boil the noodles in salted water, rinse, mix with vegetable oil.

Grate the cucumbers. Chop the garlic and mix with soy sauce and spices.

Beat eggs, salt and two tablespoons of water and fry several small omelettes. Then roll them into tubes and cut into noodles.

Add 4 tablespoons of soy sauce, a spoonful of sugar, a spoonful of salt, 2 tablespoons of vinegar to the water and mix.

Serve this way: put meat with cabbage, chopped omelette, noodles, vegetable mixture and prepared sauce on a plate.

An ideal first course for those who are watching their figure. Tasty, healthy and elegant.

Ingredients:

Water - 1.5 l;
Sea fish - 1 pc.;
Rice - 150 g;
Onion - 1 pc.;
Sea kale - 150 g;
Egg - 1 pc.;
Soy sauce - 3 tbsp;
Spices - to taste.

Preparation:

Cook the rice until half cooked. Cut the fish fillet and cook with rice.

Finely chop the onion and marinate in soy sauce with spices.

This recipe initially uses a special Japanese Toko sauce, but it can be replaced with regular store-bought soy sauce by adding a little lemon juice.

Cut the seaweed. Send seaweed and pickled onions to cook with rice and fish.

Beat the egg and add to the soup. Mix thoroughly and immediately remove from heat.

The dish is served both hot and cold.

The rich and very bold taste of the dish, which impresses absolutely all gourmets.

Ingredients:

Water - 1.5 l;
Tomato paste - 50 g;
Seaweed - 250 g;
Eggs - 2 pcs.;
Salt;
Soy sauce;
Seafood - 300 g;
Lemon - half;
Sugar - 20 g.
Onion - 1 pc.;
Carrots - 1 pc.

Preparation:

Rinse the seafood and cook in a saucepan with water over medium heat.

Finely chop the onion and carrots and fry them in a frying pan and add them to the pan.

Chop the seaweed and add to the soup.

Dilute tomato paste with soy sauce, lemon juice, sugar and salt. Pour into the soup pot.

After boiling, cook for 10 minutes. Then break and beat the eggs and add them to the soup. Stir quickly and turn off the heat.

Nori seaweed soup

The unusual name of the soup does not at all contradict its taste. You only have to try seaweed soup once and understand how appetizing it is. Algae are also a powerful source of rare and beneficial microelements.

Ingredients:

Nori seaweed - 2 leaves;
Seaweed - 200 g;
Zucchini - 1 pc.;
Carrots - 1 pc.;
Tofu cheese - 200 g;
Salt;
Miso paste - 100 g;
Egg - 1 pc.;
Vegetable oil;
Black pepper;
Water - 1.5-2 l.

Preparation:

Grate the carrots on a coarse grater. Cut the zucchini into cubes. Place everything in a small bowl or frying pan, add oil, cover with a lid and simmer until orange-golden.

After the vegetables are ready, pour boiling water into the bowl and add Miso paste.

Cut the seaweed and Nori seaweed into small pieces. Cut Tofu cheese into small cubes. Place everything in a saucepan and add spices.

Instead of Tofu cheese, you can use regular homemade cheese.

Boil the egg separately.

Add soy sauce. Finely scramble the boiled egg or grate it and add to the soup. Bring to a boil and cook for 5 minutes.

Hot spicy seafood soup will simultaneously fill you up and relieve the heaviness in your stomach. In the cool season it will come in handy.

Ingredients:

Water - 1.5-2 l;
Squid fillet - 350 g;
Green onions - 1 bunch;
Egg - 1 pc.;
Kimchi paste;
Nori seaweed - 4 leaves;
Sesame;
Seaweed - 200 g;
Wakame seaweed - 200 g.

Preparation:

If the squid is not canned, then you need to cook it in advance.

Boil water in a saucepan in which the soup will be cooked. Add chopped squid fillet.

Cut Nori seaweed, seaweed and Wakame seaweed into strips. Add sesame seeds and add to the pot with soup.

Add approximately 1-2 tablespoons of Kimchi paste to the soup. Depends on your preference for spiciness. To stir thoroughly. Bring to a boil and cook for 7 minutes.

Beat the eggs, add to the pan and quickly stir, remove the soup from the heat.

20 best soup recipes

seaweed soup

55 minutes

30 kcal

5 /5 (1 )

Seaweed is incredibly beneficial for our body. Its main value is its high iodine content, which many of us are sorely lacking. Salads are prepared from it, it is pickled, dried and even often used in cosmetology. Unfortunately, not everyone likes its specific taste. I suggest you make a soup from it that even my picky eating husband enjoys eating. I present two options for your choice. One is exotic Korean, and the other is more familiar to us, which resembles green borscht or cabbage soup.

Classic Korean seaweed soup

Kitchenware: bowl, pan.

List of ingredients

Step-by-step preparation

Place the dried seaweed leaves in a bowl, fill with water and leave to swell.
Squeeze out the cabbage and place it in a saucepan. We do not pour water out from under it. It also contains a lot of useful substances that kelp provides, and we will then add it to the soup.
Pour oil into the pan. If you don’t have sesame, then take flaxseed, olive or, as a last resort, vegetable.
Lightly simmer and fry the cabbage over medium heat.
Fill the cabbage with water.
Cook over low heat for about half an hour until it becomes soft.
Now we add seafood.

The original recipe uses mussels, but you can use fillets of any fish, shrimp, etc. instead.
Let it boil for 5 minutes, add garlic squeezed through a press and soy sauce. Taste and adjust the saltiness of the dish with sauce.
Boil for five minutes, turn off and leave for a little while.
All. We can serve it to the table.

Video recipe for Korean seaweed soup

The preparation of this simple nutritious and vitamin soup, which Koreans call Miek Kuk, can be seen in the recipe video.

Authentic Korean Cuisine: SEA CABBAGE SOUP – Miek Kook

Korean soup Miek Kuk (미역국). Recipe:
— water 물 1000 ml (ml)
— dry seaweed 미역 20g (g)
— oysters 굴 150g (g), can be replaced with any seafood
- soy sauce 국간장 2 tbsp (table-spoon)
- sesame oil 참기름 1 tbsp (table-spoon)
- garlic 마늘 1 tsp (tea-spoon)

How to cook Korean soup.

https://i.ytimg.com/vi/53k3z4_X9r8/sddefault.jpg

https://youtu.be/53k3z4_X9r8

2015-11-12T10:27:44.000Z

Recipe for soup with seaweed and egg

Cooking time: 75 minutes.
Kitchen tools: grater, cutting board, frying pan, saucepan,
Number of servings: 4-6.

List of ingredients

Step-by-step preparation

Place the chicken in a pan, add water and cook for about 40 minutes.
Instead of chicken broth, you can cook broth from any meat or do without it altogether.
Remove the chicken, separate the meat and return it back to the broth.
We also send potatoes there, which need to be cut into small pieces.
Add salt to taste and cook until the potatoes are ready.
We prepare frying from carrots and onions. To do this, finely chop the onion and grate the carrots. Fry everything in vegetable oil.
Transfer the roast into a saucepan.
Now add the cabbage. If it is too pancake-like, it is better to cut it into several parts.

Kelp or seaweed is a popular and healthy ingredient that is used to prepare almost any dish, except desserts. Sea kale contains a large amount of iodine, vitamins A, B, C, D, E, as well as folic acid. It is useful for those who suffer from coronary heart disease, hypertension, and atherosclerosis. Cleanses the body of toxins and normalizes the functioning of the thyroid gland. Laminaria is indispensable in oncology, as it stops the growth of cancer cells. But, if you are allergic to iodine, gastrointestinal tract and kidney diseases, you should not rely on seaweed.

Sea kale has a specific taste, and not everyone likes it. However, in combination with other products, in soup or salad, it should be present in the diet, especially for women who want to lose weight. We will give several options for preparing seaweed soup below, choose the one you like best.

Recipe No. 1: Dried seaweed soup with soy sauce

dried seaweed "miyok" - about 70g;
200 g beef;
2 tbsp. l. soy sauce;
2-3 cloves of garlic;
2 tbsp. l. sesame oil;
vegetable oil;
salt, pepper to taste.

How to cook seaweed soup - step-by-step instructions:

Cut the beef into small pieces, mix with soy sauce, sesame oil and leave to marinate for 30 minutes. Soak the seaweed for 20-30 minutes (one ball of miek will be enough). Seaweed can be rolled into a ball or straight. These types are the same and are used in soups and salads. You can easily find them in supermarkets on the East Asian food shelf.

Rinse the seaweed and squeeze it out. Take a handful and chop, and then slice more horizontally (the smaller the better). Lightly fry the marinated beef in a frying pan with vegetable oil. Place the fried meat, seaweed and finely chopped garlic into the pan. Fill it all with 2 liters of water. Add salt and pepper to taste and leave to cook for 20-30 minutes.

Now you need to set the table. Chop the kimchi, add unsalted rice and something Korean to your taste (pickled radish, for example) into the cup. Pour the soup into bowls.

Recipe No. 2: Canned seaweed soup with egg

Ingredients for cooking:

canned seaweed (300 grams);
potatoes (3 pieces);
onion (1 onion);
carrots (1 piece);
broth (2 liters);
salt;
sour cream;
ground black pepper;
egg (1 piece);
canned green peas (1 can).

Preparation of seaweed soup with egg:

Wash the potatoes, peel and cut into cubes. Cut the onion into small pieces. Grate the carrots. Fry the onions and carrots in oil until golden brown. Place the chopped potatoes into the boiling broth. Add salt and pepper. Cook the soup for 10 minutes. Drain the water from the canned sea cabbage and green peas. Add them to the pan with the potatoes.

Then add the fried vegetables and bay leaf. Boil a raw chicken egg, cut into strips and add to the boiling soup. After 5 minutes, remove the soup from the heat. When serving, place a spoonful of sour cream on a plate. Soup with canned seaweed is ready to eat! Bon appetit!

Video with recipe for making seaweed soup