Korean Seaweed Soup recipe (vegetarian version) Chanda

[Guest guest]

Sometimes I prefer the Korean version since the kombu has such a salty flavor,

if you add miso to this it will really puff you up...LOL

When I make miso I add a small amout of hizinki, kombu or mori flakes.

Miso is great, isn't it?

 

PuterWitch <puterwitch wrote:

ahhh Donna,

If you added miso to that you would even be doing more to fight that cold, check

it out:

 

 

 

 

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

 

 

/

 

 

" Let the sound take you away. "

" Magic Carpet Ride "

Source: Steppenwolf

 

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