Korean Seaweed Soup (Miyuk Guk)
Ingredients
- 1 cup dried seaweed soaked in water for 1 hr
- 1 tablespoon avocado oil
- 4 tablespoons tamari sauce
- to taste sea salt
- 8 cloves garlic roughly chopped
- 3 scallions 2 left whole, 1 finely chopped
- 1 tablespoon sesame oil
- 6-8 cups water
- 1/2 cup oysters/clams Optional
- 1/4 cup dried anchovies Optional - replace with shiitake mushrooms for vegan
- 1/4 cup dried shiitake mushrooms Vegan alternative to anchovies
Instructions
- In a large pot, heat avocado oil and sauté garlic with oysters/clams, if using, for a few minutes until aromatic but not browned. If keeping vegan, just sauté garlic.
- Add soaked seaweed, cut into smaller pieces, to pot and sauté for a few more minutes.
- Add water, dried anchovies (or dried shiitake mushrooms), and 2 whole scallions. Add sesame oil and tamari sauce.
- Reduce heat and simmer for about 1 hour.
- Remove anchovies and scallions with a slotted spoon and discard.
- Add salt to taste.
- Add a few fresh scallions when serving. Serve hot.
