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Seaweed Soup with Rice Recipe – Korean Spicy Special
Seaweed Soup with Rice is a deeply comforting and nourishing dish that has been enjoyed for generations across East Asian kitchens. Known for its clean, soothing flavor and remarkable health benefits, this humble soup is often associated with warmth, care, and tradition. Made with tender seaweed simmered gently in a light broth and served alongside or with steamed rice, this dish is both simple and satisfying. It is commonly enjoyed as a restorative meal during cold weather, after illness, or whenever the body needs gentle nourishment. Despite its minimal ingredients, Seaweed Soup with Rice offers a depth of flavor that feels calming and wholesome.
What makes Seaweed Soup truly special is its balance of nutrition and simplicity. Seaweed is naturally rich in minerals, iodine, and antioxidants, while the warm broth aids digestion and hydration. When paired with plain steamed rice, the soup becomes a complete, comforting meal that is light on the stomach yet filling enough to keep you energized. Whether served as a breakfast, light lunch, or dinner, this dish reflects the beauty of slow, mindful cooking and proves that healthy food can also be deeply satisfying.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Seaweed Soup with Rice Ingredients:
- 1 cup dried seaweed (wakame or miyeok)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 4 cups water or light broth
- Salt, to taste
- Soy sauce (optional)
- Steamed white rice, for serving
Seaweed Soup with Rice Instructions:
Soak dried seaweed in water for 5–10 minutes until expanded.
Rinse and drain the seaweed well.
Heat sesame oil in a pot over medium heat.
Add garlic and sauté briefly until fragrant.
Add soaked seaweed and stir for 1–2 minutes.
Pour in water or broth and bring to a gentle boil.
Reduce heat and simmer for 15–20 minutes.
Season with salt or soy sauce to taste.
Serve hot with steamed rice.
Recipe Notes :
Use wakame or miyeok for authentic flavor
Keep seasoning light to preserve the clean taste
Add tofu or beef for a heartier version
Best enjoyed fresh and warm
