Chilled Seaweed Soup with Bhutanese Twist

Ingredients

In this Bhutanese adaptation of Miyeok-oi-naengguk, we incorporate Bhutanese spices and herbs to infuse the soup with a distinct flavor profile. The original Korean recipe is typically served as a side dish, but in this adaptation, we elevate it to a main course by adding additional ingredients and adjusting the seasoning to suit Bhutanese taste preferences. We alse have the original recipe for Miyeok-oi-naengguk, so you can check it out.

• 2 cups (470ml) seaweed, soaked and drained 2 cups (470ml) seaweed, soaked and drained
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon Bhutanese red chili flakes 1 teaspoon Bhutanese red chili flakes
• 1 teaspoon Bhutanese garlic, minced 1 teaspoon Bhutanese garlic, minced
• 1 teaspoon Bhutanese ginger, grated 1 teaspoon Bhutanese ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil.
2. 2.
   Add the soaked seaweed and simmer for 10 minutes.
3. 3.
   In a separate pan, heat the sesame oil over medium heat.
4. 4.
   Add the Bhutanese red chili flakes, garlic, and ginger. Sauté for 2 minutes until fragrant.
5. 5.
   Add the sautéed spices to the pot of seaweed soup.
6. 6.
   Stir in the soy sauce, rice vinegar, sugar, and salt. Simmer for an additional 5 minutes.
7. 7.
   Remove from heat and let the soup cool to room temperature.
8. 8.
   Once cooled, refrigerate the soup for at least 2 hours to chill.
9. 9.
   Serve the chilled soup in bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Seaweed — Make sure to soak the seaweed in water for about 10 minutes before using it in the recipe. This will help rehydrate the seaweed and ensure a tender texture in the soup.

Tips & Tricks

• For a spicier version, increase the amount of Bhutanese red chili flakes according to your preference.
• Adjust the seasoning with salt and sugar to suit your taste.
• Serve the soup with steamed rice or Bhutanese red rice for a more substantial meal.
• Garnish the soup with sliced green onions or Bhutanese coriander for added freshness.
• To make it a heartier dish, add diced tofu or cooked Bhutanese buckwheat noodles to the soup.

Serving advice

Serve the Chilled Seaweed Soup with Bhutanese Twist as a refreshing appetizer or a light main course. It pairs well with Bhutanese red rice or steamed rice. Serve it chilled to fully enjoy its cooling properties.

Presentation advice

Present the Chilled Seaweed Soup with Bhutanese Twist in individual bowls, garnished with fresh cilantro. The vibrant green color of the soup will be visually appealing. Consider using traditional Bhutanese bowls or plates for an authentic touch.