Korean Birthday Soup (VEGAN Miyeokguk 비건 미역국) | Vegan Korean Seaweed Soup

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh adds protein and fiber, while chickpeas are cost-effective and nutritious.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is a more affordable option.

Soak dried shiitake mushrooms and dried seaweed in water for 20-30 minutes to soften them and infuse flavors into the water.

Strain the soaked seaweed and mushrooms, reserving the soaking liquid.

Heat roasted sesame oil in a pot over medium-low heat.

Add the drained seaweed to the pot and sauté it in the sesame oil for a few minutes.

Taste the sautéed seaweed to check for saltiness before adding more seasoning.

Pour the reserved soaking liquid back into the pot with the sautéed seaweed.

Add soup soy sauce to the pot, adjusting the amount based on desired saltiness.

Simmer the soup for a few minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens