Korean Seaweed Soup recipe (vegetarian version)

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Korean Seaweed Soup (I make this as soon as I think a cold is coming on, Good

for lunch too)

 

Ingredients:

 

1 cup cut seaweed ( kelp - kombu), 4 to 5 cups water, 1 1/2 teaspoons soy

sauce, 2 green onions (including white stem), 1 tablespoon salt, 1 clove garlic,

dash crushed red pepper flakes .

 

 

Soak the dried seaweed in warm water for 30 minutes, then rinse and wash

carefully by hand. Cut the seaweed into 2-inch lengths. Cut the green onions

into 2-inch lengths. Crush the garlic.

Bring the water to a boil. Add the seaweed, green onion, garlic, soy sauce,

red pepper flakes and salt. Lower the flame and simmer for 10 to 15 minutes.

 

NOTE: Clear seaweed soup is a staple in the Korean hospital and it is also used

for women after giving birth to a child. Traditionally, the Korean mother stays

home for 21 days after the childbirth and drinks this soup 3-4 times a day.

Serves 4

 

 

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" Let the sound take you away. "

" Magic Carpet Ride "

Source: Steppenwolf

 

 

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