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Seaweed soup

Healing Seaweed Soup


  • Author: The Wise Consumer
  • Total Time: 30 minutes

Ingredients

Scale
  • 1 lb turkey breast, sliced into thin strips (vegan alt: replace turkey with 7 oz. firm tofu, cubed)
  • 2 tbsp sesame seed oil (or olive oil)
  • 4 garlic cloves, chopped
  • 1 knob of ginger, peeled and chopped
  • 1/2 jalapeño (optional), diced (remove seeds)
  • 32 oz vegetable or chicken broth
  • 1 lime, juice
  • 1 tbsp miso paste
  • 2 bunches bok choy, sliced lengthwise
  • 5 kale leaves, roughly chopped
  • 1 tbsp wakame seaweed, dried
  • 2 bunches rice or buckwheat noodles
  • 1 small bunch basil, chopped (optional)

Instructions

Soup

  1. Cut turkey breast into thin strips, lengthwise. (To make this soup vegan, see notes below.)
  2. In medium pot over medium heat, add sesame oil. Cook oil for a few minutes, enough to allow oil to warm.
  3. Add sliced turkey strips to oil. Cook over medium heat for 5-6 minutes.
  4. Add garlic and ginger (and, if using, fresh jalapeño) to oil and cook for about 2 minutes.
  5. Add broth, lime juice, and miso paste. Bring turkey, garlic, jalapeño, and broth mix to a quick boil.
  6. Add sliced bok choy, rehydrated seaweed (see notes below), and kale, to broth mixture and cook soup mixture 10-12 minutes.
  7. Optional: For additional flavor, consider adding about 1/4 tsp chili flakes.

Buckwheat Noodles

  1. In a separate pot, bring water to a boil. Add rice/buckwheat noodles to water and cook according to packaging instructions. Once cooked, set noodles aside. (Tip: Keep noodles separate from soup as they tend absorb broth and become soggy).

Rehydrate Seaweed

  1. In a small bowl, add water and wakame seaweed. Soak seaweed about 5-10 minutes. Strain and set aside.

To Serve

  1. In a small soup bowl, add desired amount of cooked noodles. Add seaweed soup mixture to noodles. Top with nori flakes, fresh chopped basil, and season as necessary with salt and pepper.

Notes

Make This Seaweed Soup Vegan

Consider replacing turkey with firm tofu (about 7 oz, cubed). If you decide to use tofu, I recommend adding tofu after step 5, i.e. once broth has been added.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

Nutrition

  • Calories: 348
  • Saturated Fat: 1
  • Carbohydrates: 45
  • Fiber: 4
  • Protein: 23

Keywords: Dinner, Easy Soup, Seaweed, Soup