I attempted making Korean seaweed soup for the first time. Miyeok guk.
I’m relying on muscle memory for taste and I nailed it!
Because now I’m eating vegetarian, I opted for shitake mushrooms instead of the traditional beef.
This is the soup of my childhood. And after I gave birth to my daughter, my mother fed this to me so I could produce richer breast milk. It also aids in the boosting of the immune system.
Food = Medicine
Here is the recipe I followed.
6 cups water
1 cup vegetable stock
Dried miyeok guk (brown seaweed/wakame)
1 tablespoon garlic
2 tablespoons soy sauce (I used gluten free – tamari)
2 tablespoons miso (gluten free again)
2 tablespoons sesame oil
Soak seaweed until moisturized. This takes 10 minutes. You can cut into smaller potions.
I used shiitake mushrooms instead of beef.
Koreans traditionally eat miyeok guk on their birthday to remind them what their mothers went through to deliver their birth.