RECIPES: Traditional Korean Seaweed Soup

[Guest guest]

Traditional Korean Seaweed Soup

Koreans have enjoyed the health benefits of seaweed soup throughout most

of its 5000 year history. For Koreans living all over the world, seaweed

soup is a must for all pregnant women and students. Seaweed is amazingly

effective at stimulating healthy milk production in nursing moms.

Seaweed is also an excellent blood cleanser and is believed to support

optimal brain function, making it a staple for Korean students,

especially the night before an important exam.

Give the following recipe a try. It's by far, the favourite soup in our

household.

Ingredients:

1 package of dried seaweed (1 ounce is fine for four servings),

available in all Korean food markets

6 cups of vegetable broth or organic chicken broth

2 teaspoons of sesame oil

Naturally brewed soy sauce or sea salt, to taste

1 teaspoon of minced garlic (optional)

Directions:

Soak seaweed in water for two hours or until soft. Drain and rinse

really well, as dried seaweed can come with a lot of dirt, just like

spinach does.

Put all ingredients, including seaweed, into a large pot and bring to a

boil, then simmer for five minutes to allow all the flavours to come

together.

Koreans traditionally enjoy this seaweed soup with a bowl of white or

brown rice, sometimes together in the same bowl.

http://drbenkim.com/recipes-seaweed-soup.html

***

[Guest guest]

I love seaweed!!!! For soups wakame, a seaweed, sold at health food store or Asian market, is my favorite. I have even put it in salads after I soaked it-- wow

I also love seaweed. I still have lots of the kelp and dulse I bought from that store on eBay and really need to start using it. I often soak Arame and then throw the little strands all over a salad. I make some macrobiotic dishes with seaweed. And of course, put it in miso soup like you do.

Gloria

[Guest guest]

I love seaweed!!!! For soups wakame, a seaweed, sold at health food store or Asian market, is my favorite. I have even put it in salads after I soaked it-- wow. My Seaweed soups are simple: soaked and rinsed seaweed carrots onions onion maybe brocoli maybe garlic maybe pinch cayenne Cook over low heat. Add when cooled down miso (any kind / flavor --from health food store, but prefer raw if possible).wildmouse <wildmouse@...> wrote: Traditional Korean Seaweed SoupKoreans have enjoyed the health benefits of seaweed soup throughout most of its 5000 year history. For Koreans living all over the world, seaweed

soup is a must for all pregnant women and students. Seaweed is amazingly effective at stimulating healthy milk production in nursing moms. Seaweed is also an excellent blood cleanser and is believed to support optimal brain function, making it a staple for Korean students, especially the night before an important exam.Give the following recipe a try. It's by far, the favourite soup in our household.Ingredients:1 package of dried seaweed (1 ounce is fine for four servings), available in all Korean food markets6 cups of vegetable broth or organic chicken broth2 teaspoons of sesame oilNaturally brewed soy sauce or sea salt, to taste1 teaspoon of minced garlic (optional)Directions:Soak seaweed in water for two hours or until soft. Drain and rinse really well, as dried seaweed can come with a lot of dirt, just like spinach does.Put all ingredients, including seaweed, into a large pot and

bring to a boil, then simmer for five minutes to allow all the flavours to come together.Koreans traditionally enjoy this seaweed soup with a bowl of white or brown rice, sometimes together in the same bowl.http://drbenkim.com/recipes-seaweed-soup.html***

[Guest guest]

Me too, me too, I love dulse. I like it much better than any of the

other. Course now I haven't tried raw seaweed from the ocean yet. No

ocean here.

Don

carolG wrote:

> Gloria,

> I have a love affair with dulse. If you ever get too tired of it, it

> could have a new home here---arame is ok, but not for me like dulse.

> carolg

>

> */MorningGlory113@.../* wrote:

>

> I love seaweed!!!! For soups wakame, a seaweed, sold at health

> food store or Asian market, is my favorite. I have even put it in

> salads after I soaked it-- wow

>

> I also love seaweed. I still have lots of the kelp and dulse I

> bought from that store on eBay and really need to start using it.

> I often soak Arame and then throw the little strands all over a

> salad. I make some macrobiotic dishes with seaweed. And of course,

> put it in miso soup like you do.

>

> Gloria

>

>

[Guest guest]

Don, raw seaweed straight from the ocean is like heaven. We used to harvest

kelp and eat our way through a bunch of it. I don't even want to think about

the pollutants, but even on shore, pulling mouthfuls of the seaweeds that

grew on the rocks was a gritty treat.

Gayla

Always Enough Ranch

Acampo, California

http://bouncinghoofs.com/alwaysenough.html

Bill Barnhill is our Rainbow Example!

aeranch@...

----- Original Message -----

From: " Don Eitner " <mysticalherbalist@...>

<health >

Sent: Sunday, July 23, 2006 9:36 AM

Subject: Re: RECIPES: Traditional Korean Seaweed

Soup

> Me too, me too, I love dulse. I like it much better than any of the

> other. Course now I haven't tried raw seaweed from the ocean yet. No

> ocean here.

>

> Don

>

> carolG wrote:

>> Gloria,

>> I have a love affair with dulse. If you ever get too tired of it, it

>> could have a new home here---arame is ok, but not for me like dulse.

>> carolg

>>

>> */MorningGlory113@.../* wrote:

>>

>> I love seaweed!!!! For soups wakame, a seaweed, sold at health

>> food store or Asian market, is my favorite. I have even put it in

>> salads after I soaked it-- wow

>>

>> I also love seaweed. I still have lots of the kelp and dulse I

>> bought from that store on eBay and really need to start using it.

>> I often soak Arame and then throw the little strands all over a

>> salad. I make some macrobiotic dishes with seaweed. And of course,

>> put it in miso soup like you do.

>>

>> Gloria

>>

>>

>

>

>

>

>

[Guest guest]

My grandmother was born in Ireland and she used to tell me how the people there used to make up a special soup out of seaweed. The recipes differed slightly depending on what part of Ireland they were from. It was usually more popular in the coastal areas though. Especially in the fishing villages. These recipes just brought back a nice memory for me. Thought I'd share. )

Beannacht

Lynn

----- Original Message -----

From: carolG

health

Sent: Sunday, July 23, 2006 10:08 AM

Subject: Re: RECIPES: Traditional Korean Seaweed Soup

I love seaweed!!!! For soups wakame, a seaweed, sold at health food store or Asian market, is my favorite. I have even put it in salads after I soaked it-- wow.