Elaine Walker, Soup

Korean Seaweed Soup (Miyuk Gook, served on birthdays)

1 (1 ounce) package dried brown seaweed*
1/4 pound beef top sirloin, minced
2 teaspoons sesame oil
1-1/2 tablespoons soy sauce
tofu (optional)
2 to 3 dried shiitake mushrooms (optional)
2 cups chicken or beef broth (or water if preferred)
4 cups water
1 teaspoon minced garlic

Soak seaweed in water to cover. After an hour, drain and then rinse. Soak for another 30 minutes, then drain again. Cut into 2 inch pieces.

Heat a saucepan over medium heat; add beef, sesame oil, and 1/2 tablespoon soy sauce, and cook for 1 minute. Add tofu and dried shiitake mushrooms if desired.

Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.

Pour in 2 cups broth, and bring to a boil. Stir in garlic and 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

* Do not use “Nori” seaweed (bits of seaweed pressed together to make “sushi” sheets). Some reviews of this recipe said it would be better to use a bit less seaweed.