Korean Seaweed Soup (Tofu Miyeok-Guk)

Korean seaweed soup

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A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. 


Units Scale
  • 20g dried seaweed (miyeok)
  • 1 block silken tofu, or medium firm tofu, drained
  • 1/2 package enoki mushrooms,
  • 4 cups dashi broth
  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon sesame oil


  1. Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
  2. Drain the seaweed and chop into bite size pieces. Set aside.
  3. Cut the tofu into bite size squares and set aside.
  4. Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
  5. Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
  6. Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
  7. Turn the heat off, stir in the sesame oil and serve.


Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days. 


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