Seaweed is a wealth of mineral elements from the sea. Micronutrients include: zinc, copper, iodine, iron, selenium, molybdenum, manganese, fluoride, boron, nickel, and cobalt. Macronutrients include: sodium, calcium, magnesium, chlorine, potassium, phosphorus, and sulfur. It is rich in calcium, vitamin C, and B12.
Seaweed soup is a Korean birthday tradition which is the healthiest post-partum food to eat. Seaweed helps restore the blood that was lost in childbirth, and is also beneficial for uterine contraction and milk production. Wakame promotes the burning of fat, balancing of hormones, strengthening of bones, and reducing high blood pressure and lowering of cholesterol.
Ingredients:
- ½ LB – Clams or Mussels
- Dried Wakame Seaweed
- 2 C – Boiling Water
- 2 C – White Cooking Wine
- Sesame Oil
- 1 TBSP – Soy Sauce
- 1 clove – minced Garlic
- Green Onion
- Sesame Seeds
- Salt
Method:
- Take handful of dried seaweed and put it in a bowl. Cover seaweed with water for 30 minutes to 1 hour. When it is soft, drain the seaweed, and cut into pieces if desired.
- Rinse shellfish in the sink under running water. Scrub shellfish to ensure any loose dirt or sand gets eliminated. Put pot on the large stove and fill the pot with 1:1 ratio of water and cooking wine. Bring to a boil. Once it is boiling, put shellfish in the pot and cover for 10-15 minutes, or until shellfish open. Once it is open, take the shellfish out of the pot and de-shell. Leave liquid for base of soup broth.
- Heat up the stovetop to medium-high and in a separate pot put a little sesame oil and minced garlic for 5-10 minutes to extract the flavor. Pour in the broth from the shellfish into the pot with the garlic, being careful to stop pouring if there is any loose sand at the bottom of the broth.
- Put seaweed into the pot of stock and boil for 1 hour on medium heat. Add 1 TBSP of soy sauce, salt and pepper to taste.
- Mince green pepper and sprinkle on top of soup.