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
| Ingredient | Amount | Notes |
|---|---|---|
| Dried seaweed (wakame or miyeok) | 0.75 oz (about 20g) | Soaked and rinsed |
| Sesame oil | 1 tbsp | For sautéing |
| Garlic | 3 cloves | Minced |
| Yellow onion | 1 small | Thinly sliced |
| Carrot | 1 small | Julienned or thinly sliced |
| Shiitake mushrooms | 5–6 medium | Sliced (fresh or rehydrated dried shiitake) |
| Vegetable broth | 6 cups | Low-sodium preferred |
| Tamari or soy sauce | 2–3 tbsp | To taste; use tamari for gluten-free |
| Tofu (firm or soft) | 1/2 block | Cubed, optional |
| Green onions | 2 stalks | Sliced, for garnish |
| Salt & pepper | To taste |
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
-
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.
-
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.
-
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.
-
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.
-
Stir in the seaweed.
Add the rehydrated seaweed. Stir to combine and cook for 2 minutes, allowing the flavors to meld.
-
Add broth and simmer.
Pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.
-
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.
-
Add tofu (optional).
Gently stir in the cubed tofu and simmer for another 2–3 minutes, just to heat through.
-
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
| Nutrient | Per Serving (1 bowl, without rice) |
|---|---|
| Calories | 90 |
| Protein | 5g |
| Fat | 3g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sodium | 650mg |
| Calcium | 180mg |
| Vitamin A | 30% DV |
| Iron | 15% DV |
| Iodine | Very high |
*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!
📖 Recipe Card: Vegan Seaweed Soup
Description: This nourishing vegan seaweed soup is light yet flavorful, featuring tender seaweed, tofu, and vegetables in a savory broth. It's easy to prepare and perfect for a quick, healthy meal.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1/2 cup dried wakame seaweed
- 6 cups vegetable broth
- 1 block (14 oz) firm tofu, cubed
- 1 cup sliced shiitake mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Soak dried wakame in water for 5 minutes, then drain and chop.
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger, sauté for 1 minute.
- Add shiitake mushrooms and cook for 2-3 minutes.
- Pour in vegetable broth and bring to a boil.
- Add tofu, soaked seaweed, and soy sauce.
- Simmer for 10 minutes.
- Season with salt and pepper.
- Garnish with green onions before serving.
Nutrition: Calories: 120 kcal | Protein: 10 g | Fat: 5 g | Carbs: 10 g
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