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Recipe collection of Seaweed Soup

Updated on October 28, 2010

Seaweed soup recipes

When we think of seaweed soup, we think of miso soup because of the seaweed floating in it. Well, if you want to widen your world of seaweed soup, this is the lens for it. I've been collecting seaweed soup recipes and trying them out, so I thought I'd have them all in one place - this lens.

These soups contain seaweed as one of the ingredients, not necessarily the star ingredient :-).

Photo by chotda

Bean Curd and Seaweed Soup (Gang Jued Tao Huu Gab Sarai) - Seaweed soup recipe #1


1 cup minced pork

2 cups green vegetable

1 cup bean curd

1 cup seaweed

1 tsp. salt

1 tbsp. soy sauce

1/2 cup ready to eat, mung bean noodle (optional)

3 cups water

1 tbsp. mince garlic

1 tbsp. crushed peper

3 crushed coriander roots

Cooking Instructions:

1. Mixed the minced pork with pepper, garlic and coriander very well. Make small round balls.

2. Boil the water until it's boiling.

3. Add salt, pork balls, bean curd and cook for 10 minutes with max heat. Don't stir.

4. Add soy sauce, green vegetable and seaweed. You may add mung bean noodle now if you like. Boil it for another minutes then turn off the fire.

5. I added carrot that was made as heart and star shapes for my cousin. We called it rainbow soup.

This delicious recipe is from Joy's Thai Food.

Far East Cafe Seaweed Soup

Seaweed soup recipe #2

1/4 pound ground pork

2 dried shiitake mushrooms, soaked and finely sliced

1/4 cup minced water chestnuts

1 cup cubed tofu

1/4 cup peas

1 teaspoon sesame oil

2 teaspoons soy sauce

White pepper and salt to taste

3 sheets lightly toasted nori (pass them over an open burner a few times)

1 egg, lightly beaten

2 tablespoons chopped scallions

Brown meat in a little oil. Add about 4-5 cups water or lightly seasoned chicken broth. Add mushrooms, water chestnuts, and tofu. Cook for ten minutes or so and add seaweed torn in large pieces. Add seasonings and peas (don't keep them in broth too long). Take pan off heat and swirl in the egg and add scallion. Serve piping hot!

Picked this up from Sarah Kiino's Avenue Food Blog. Check out the story behind it!

Korean seaweed soup - Seaweed soup recipe #3

Miso Noodle Soup with Wakame and Spinach - Seaweed soup recipe #4

Miso Noodle Soup with Wakame and Spinach Photo and recipe from Rachel of The Friendly Kitchen.

Mushroom wakame Awase Miso Soup - Seaweed soup recipe #5

Ochazuke umeboshi - Seaweed soup recipe #6

This is an easy meal to whip up! In chotda's own words:

ochazuke, tea with rice (cha-tea + tsuke-moisten), a light japanese dish. hot green tea or dashi (soup stock-usually seaweed or fish) is poured over cooked rice, and flavoured with a variety of toppings. this one is wild red rice with green tea, flavoured with umeboshi (pickled plum), nori (roasted seaweed), and crushed arare rice crackers.

Photo and recipe by chotda

Seijyayoshi's Seaweed Soup - Seaweed soup recipe #7

Shiitake Mushroom Seaweed Soup

Seaweed soup recipe #8

Prep and Cook Time: 30 minutes


* 6 whole dried medium shiitake mushrooms

* 6 cups warm water

* 4 medium sized pieces wakame seaweed

* 1 medium onion, quartered and sliced thin

* 3 medium cloves garlic, chopped

* 2 TBS minced fresh ginger

* 2 TBS dry vegetable stock powder

* 2 TBS chopped dulse seaweed

* 2 TBS soy sauce

* 1 TBS rice vinegar

* 3 TBS minced scallion greens for garnish

* salt and white pepper to taste


1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.

2. Heat 1 TBS seaweed water in medium sized soup pot. Healthy Sauté onion in seaweed water over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and continue to sauté for another minute

3. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.

4. Add dulse.

5. Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt and pepper. Add minced scallion and serve.

Serves 4

Recipe from WHFoods

Soba Noodles in Bonito Broth

Seaweed soup recipe #9


1 bundle of dry soba/ buckwheat noodles

4 cups water

1 packet of bonito powder (susbsitute with chicken powder if you wish)

1 tbsp soy sauce

1 inch of konbu (dried kelp)

Handful of wakame (dried seaweed) - soak for a few minutes until rehydrated

Dash of sake (optional)

1 tsp salt

1 tsp white pepper (optional)

Accompaniments (you can definitely be creative here), I used:

2 tofu packets, cut into bite-sized pieces

6 pieces of sliced steamed fish cake

Handful of toasted bonito flakes

Handful of shredded toasted seaweed or nori

2 stalks of green onions, sliced diagonally


Cook the noodles according to package instructions and set aside. Place desired amount on individual serving bowls and set aside.

For the broth, boil the konbu together with the 4 cups of water. Once the water boils, remove the kelp and discard - this is to avoid bitterness in the broth. Next, add the bonito powder and mix well. Add the soy, salt and white pepper to the broth. I added a dash of sake and sesame oil - but you can opt to omit these if you wish. Taste the broth and make sure it is flavoured to your liking. Add the tofu packets, fish cake and the previously soaked wakame to the broth.

When you are ready to serve the noodles, ladle the broth onto the noodles in their individual serving bowls and top with the toasted seaweed, bonito flakes and green onions.

Recipe from Tastes of Home blog

Seaweed and Tofu Clear Soup

Seaweed soup recipe #10

Take some chicken bones, carrots, a piece of smashed ginger, a few pips of garlic and add a bowl or two of water. Boil it for a long time until the bones and meat separates. Then, sieve the soup, take only the clear soup. And the carrots for some colour. Discard the bones.

Meanwhile, soak a quarter piece of dried seaweed (chi chai) to soften it. Over here, the seaweed is sold in a round, flatten piece the size of a large plate. Do not use too much because the seaweed will swell. Do not let the seaweed overpowering the soup.

Add any type of things you like. Spring onions, Chinese parsley, fish fillets, chicken meat, prawns, some lettuce or whatever is available.Ã I had mine with some button mushroom and tofu, cut into small cubes.Ã Season with salt and pepper.Ã A good soup to accompany meals with white rich, loaded with iodine.

Photo and recipe from malaysiabest

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    • ShopperGirl3 LM profile image

      ShopperGirl3 LM 8 years ago

      Seaweed is so good for you. I wish that it were more readily available. thanks for the great recipes!