Seaweed Soup Recipe Vegan: Easy, Healthy, and Delicious

Seaweed soup, also known as Miyeok-guk in Korean cuisine, is a nourishing bowl of comfort that brings the ocean’s goodness right to your table. Traditionally enjoyed as a birthday breakfast or as a postpartum recovery food, this soup is celebrated for its mineral-rich profile and deeply savory flavor.

What’s wonderful is that you don’t need animal products to enjoy this classic dish—this vegan seaweed soup recipe is light, umami-packed, and incredibly easy to prepare at home.

In this post, I’ll show you how to make a delicious vegan version using simple plant-based ingredients. The result is a clean, restorative soup that’s perfect for quick lunches, cozy dinners, or anytime you need a gentle, healthy meal.

Whether you’re new to seaweed or a longtime fan, this recipe is sure to become a staple in your kitchen. Let’s dive into the world of sea vegetables and discover just how vibrant and satisfying they can be!

Why You’ll Love This Recipe

• Mineral-Rich and Nourishing: Seaweed is packed with iodine, calcium, magnesium, and vitamins, making this soup a healthful choice for any meal.
• Deep Umami Flavor: By using mushrooms and tamari, you get that savory depth usually found in traditional broths—without any need for animal products.
• Quick and Easy: The entire recipe comes together in under 30 minutes, making it perfect for busy weeknights or a nourishing lunch break.
• Soothing and Comforting: The light, clear broth is gentle on the stomach and ideal for days when you want something easy to digest.
• Customizable: Add tofu, swap in different vegetables, or adjust the seasoning to suit your preferences.
• Perfect for Meal Prep: This soup keeps well in the fridge and tastes even better the next day as the flavors meld.

Ingredients

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Small bowl (for soaking seaweed)
• Ladle (for serving)

Instructions

1. Soak the seaweed.

   Place the dried seaweed in a large bowl and cover with plenty of cold water. Let it rehydrate for 10–15 minutes, or until it expands and softens.

   Drain, rinse well, and chop into bite-sized pieces if needed.

2. Prepare your vegetables.

   While the seaweed soaks, slice the onion, julienne the carrot, mince the garlic, and slice the mushrooms. Cut tofu into small cubes if using.

3. Sauté the aromatics.

   In your soup pot, heat the sesame oil over medium heat. Add the onions and garlic, sautéing for 2–3 minutes until fragrant and translucent.

4. Add mushrooms & carrots.

   Add the sliced mushrooms and carrots to the pot. Cook for another 3–4 minutes, stirring occasionally, until the mushrooms have softened slightly.

5. Stir in the seaweed.

   Add the rehydrated seaweed. Stir to combine and cook for 2 minutes, allowing the flavors to meld.

6. Add broth and simmer.

   Pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.

7. Season the soup.

   Add tamari or soy sauce, starting with 2 tablespoons. Taste and adjust with more if needed.

   Season with salt and pepper to your preference.

8. Add tofu (optional).

   Gently stir in the cubed tofu and simmer for another 2–3 minutes, just to heat through.

9. Finish and serve.

   Turn off heat. Ladle the soup into bowls and garnish with sliced green onions.

   Serve hot, with a side of rice if desired.

Tip: If you’re using dried shiitake mushrooms, soak them in hot water for 30 minutes before slicing. You can add the soaking liquid (strained) to the soup for extra umami!

Tips & Variations

• Change up the seaweed: Wakame and miyeok are classic, but you can experiment with other edible seaweeds like dulse or kombu. Just be mindful of their texture and soaking times.
• Add more veggies: Spinach, bok choy, zucchini, or thin-sliced daikon radish are all lovely additions for added color and nutrition.
• Boost the broth: For an extra-rich flavor, add a teaspoon of white miso paste at the end (do not boil after adding miso), or toss in a small piece of kombu when simmering the broth.
• Make it spicy: Stir in a pinch of Korean red pepper flakes (gochugaru) or a splash of chili oil for a warming kick.
• Gluten-free option: Always choose tamari or a gluten-free soy sauce.
• For meal prep: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time!

“Seaweed soup is a humble reminder that simple ingredients, when treated with care, can become something deeply satisfying. Don’t be afraid to experiment!”

Nutrition Facts

*Nutrition values will vary based on your choice of broth, tofu, and exact ingredient amounts.

Serving Suggestions

• With rice: Seaweed soup is classically served with a bowl of steamed short-grain rice. The rice soaks up the flavorful broth for a satisfying meal.
• Banchan (side dishes): Pair with simple vegan Korean sides like cucumber salad, pickled radish, or kimchi (ensure it’s vegan!).
• Light lunch: Enjoy a bowl on its own for a gentle, restorative midday meal.
• Meal prep: Portion into jars for easy grab-and-go lunches—just reheat and top with fresh green onions.
• With other vegan mains: Serve alongside Vegetable Alfredo Recipes for Creamy, Healthy Dinners or a slice of Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a comforting, complete meal.

Conclusion

Vegan seaweed soup is proof that you don’t need meat or seafood to create a soulful, nourishing bowl. The oceanic notes of seaweed, the umami of mushrooms, and the gentle sweetness of carrots and onions come together in a simple, healthful dish that’s as good for your body as it is for your spirit.

If you’re looking to add more plant-based soups to your repertoire, this recipe is a wonderful place to start. It’s versatile, nutrient-dense, and so easy to make with pantry staples.

Plus, it’s a lovely way to explore global vegan flavors right at home.

Craving more vibrant vegan recipes? Try my Peruvian Vegetable Recipes for Flavorful Healthy Meals, satisfy your bread cravings with a Vegan Bread Machine Recipe for Soft, Delicious Loaves, or cozy up with a Low Calorie Vegetable Soup Recipe for Healthy Eating.

Happy cooking and may your kitchen always be filled with nourishing, delicious meals!

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