Korean Seaweed Soup

In Korea, Mothers take Myeokguuk or seaweed soup up to 3 times a day after she gives birth. Not just that seaweed helps to promote lactation, they also support hormones and calm the nervous system. On an energetic level, seaweed reminds us that everything is tidal and constantly changing. It invites us too surrender to the waves and let feelings wash over us. Use any kind of seaweed you like and sip the soup straight up. Add with beef, rice and egg to make it a more substantial bowl.

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Korean Seaweed Soup
Course Soup
Cuisine Korean
Prep Time 10 mins
Cook Time 45 mins
Servings
people
Ingredients
Course Soup
Cuisine Korean
Prep Time 10 mins
Cook Time 45 mins
Servings
people
Ingredients
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Chicken Barley Soup

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Chicken Barley Soup
Milk Booster: Barley, Garlic
Course Soup
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
people
Ingredients
Course Soup
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
people
Ingredients
Instructions
  1. Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  2. Add broth, water and barley. Boil, then reduce heat to medium-low.
  3. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
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Dashi Ramen Soup

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Dashi Ramen Soup
SUPERFOODS : miso, seaweed, bok choy MILK BOOSTER: mushrooms
Course Soup
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Course Soup
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Instructions
  1. Bring a pot of water to boil then season with salt. Add the ramen noodles and simmer uncovered for 1-2 minutes or until the noodles are al dente
  2. Drain the water then rinse with cold water to prevent them from sticking. Separate the noodle into the bowls
  3. Warm the oil in medium saucepan
  4. Sauté the mushrooms and bok choy until tender
  5. Stir in water, kombu and miso paste and bring to a low boil
  6. Ladle the soup into bowls and serve warm
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