Classic Seaweed Soup
In Korea, Seaweed Soup is always served and eaten on birthdays as seaweed is seen as a youth and longevity elixir. In China, seaweed is seen as a delicacy, once reserved for royalty. It is best known for its high content of iodine, a nutrient many of us lack modern day diets and one that is crucial to maintaining healthy thyroid activity which regulates hormone balance. Seaweed is also very high in potassium so if you’re not a fan of bananas, here’s a great alternative. Combined with miso which is rich in beneficial bacteria and fiber, we’ve got a powerhouse healthy soup here that is great for anytime of the year on its own or as part of any meal.

Serves 4

12 cups water
4 tablespoons miso paste
2 tablespoons mirin
2 teaspoons sesame oil
1 cup dry seaweed mix or plain seaweed for soup


In a medium or large sized pot, bring the water to a vigorous boil. Lower heat to medium high.

Add the miso paste, mirin and sesame oil, stirring to dissolve thoroughly.

Add the dry seaweed and stir gently, simmering for another 3 to 4 minutes. Serve the soup hot or very warm.