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Vegan Miyeok Guk Soup

A traditional Korean seaweed soup. A simple broth infused with herbs and spices and filled with wakame.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8


  • 1 ounce dried seaweed; wakame
  • 4 tbsp sesame oil
  • 2 tbsp tamari; soy sauce or nama shoyu
  • 1 small red onion; diced
  • 4 cloves garlic; minced
  • 1 cup vegetable stock
  • 5 cups water
  • 1 tbsp shiro miso
  • 1 tsp salt


  • 1/4 cup scallions; diced
  • 1/8 cup sesame seeds


  • Soak wakame until soft; I normally soak it in the morning and prepare at night.
  • Rinse and Drain wakame, and squeeze out the excess water.
  • Cut wakame into bite-sized pieces
  • Stir in 1 tbsp soy sauce and 2 tbsp sesame oil, set aside.
  • Heat large pot on medium-high and add remaining 2 tbsp sesame oil and 1 tbsp soy sauce; sometimes I'll throw in coconut oil too
  • Add in just a little bit of minced garlic and diced onions to give the soup more depth and flavor. Cook for about 1-2 minutes.
  • Add in wakame and cook for additional 2 minutes.
  • Drop the heat to medium-low, add in the rest of the ingredients and cover.┬áLet simmer for about 10 minutes then turn off the heat and let it cook for an additional 10 minutes.
  • Let the soup cool for about 10 minutes