Korean Seaweed Soup With Tuna (Miyeokguk)

Seaweed and tuna soup makes a quick and healthy meal with rice and kimchi.

Korean Seaweed Soup With Tuna (Miyeokguk)

This simple Korean seaweed soup is very easy to make. A canned tuna comes in very handy to make this tasty Korean birthday soup.

Course Soup

Cuisine Korean

Diet Gluten Free, Low Calorie, Low Lactose

Keyword birthday, canned tuna, fish stock, fish stock cube, Korean seaweed soup, Korean soup soy sauce, Korean tuna sauce, miyeokguk, seaweed, seaweed soup, seaweed soup with tuna

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 20

Author Holly Ford

Ingredients

0.7 oz dried seaweed (miyeok)
2 tsp oil
6 cups water
1 fish stock cube
1 can (7 oz) Albacore solid white tuna in water drained
1 tbsp Korean soup soy sauce (gukganjang)
1 tbsp Korean tuna sauce
2 cloves garlic finely minced
pinches salt if needed

Instructions

Soak the dried seaweed in cold water for 10-15 minutes until it re-hydrates themselves and quadruple in volume. Drain the seaweed and cut into 2-inch long slices.
Heat oil in a soup pot over medium-high heat. Cook seaweed in hot oil for 2 minutes stirring constantly.
Add 6 cups of water and a fish stock cube. Bring it to boil, then cover and simmer for 15-20 minutes over low heat.
Add tuna and season the soup with Korean soup soy sauce and Korean tuna sauce. Simmer additional 2-3 minutes. If needed, add salt to suit your taste.
Lastly add minced garlic; stir well and heat through. Remove the soup from heat. Serve with rice.

Notes

Please keep in mind that some of the fish stock cubes have MSG as an ingredient.

Nutrition