Photo: Korea Ministry of Food and Drug Safety

Seaweed Miso Soup (Miyeok Miso-guk)

Name: Seaweed Miso Soup (Miyeok Miso-guk)
Cuisine: South Korea
Ingredients: 2 g Essential ingredients: dried seaweed (miyeok) (2 g); 0.3 g Bonito flakes (0.3 g); 3 g Seasoning: miso paste (3 g); 0.3 g Mihyang (cooking rice wine seasoning) (0.3 g); 350 g Water (350 g)

미역 미소국

Soup & stew · Boiled

Soups & stewsCourse

15kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Seaweed Miso Soup (Miyeok Miso-guk)

Not spicyVeganGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

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Essential ingredients: dried seaweed (miyeok)필수 재료 : 건미역(2 g)
2 g
Bonito flakes가다랑어포(0.3 g)
0.3 g
Seasoning: miso paste양념 : 미소된장(3 g)
↔ No Seasoning: miso paste? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
3 g
Mihyang (cooking rice wine seasoning)미향(0.3 g)
0.3 g
Water물(350 g)
350 g

Nutrition per serving

15kcal

2.8gCarbs

0.9gProtein

0gFat

196.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the dried seaweed in water.
Cut the soaked seaweed into small pieces.
Put water (350 g) and the bonito flakes in a pot and steep to make a broth.
Dissolve the miso paste finely in the broth.
Add the seaweed to the soup and boil briefly.
Add the mihyang to finish.

💡 TipA broth steeped with bonito flakes is properly seasoned even without adding salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.