Miyeok Guk (Korean Seaweed Soup)

Step 1

Place the dried miyeok in a small bowl and cover it with cold water, letting it soak for 3 minutes until softened. The seaweed will become limp and expand to about three times its size.

Step 2

Drain the soaked miyeok in a fine-mesh strainer, pressing gently with your hand to remove excess water, then set aside in a clean bowl.

Step 3

Remove the tofu from its package and gently cut it into 0.5-inch cubes by slicing it horizontally, then vertically, then crosswise like you are cutting a small block into tiny dice.

Step 4

Pour 4 cups of broth into a medium pot and set it over medium-high heat, uncovered, until you see large bubbles breaking the surface rapidly, about 4 minutes.

Step 5

Add the drained miyeok and minced garlic to the boiling broth, stir once with a wooden spoon, and let it simmer over medium heat for 5 minutes until the seaweed becomes tender.

Step 6

Pour in 1.5 tablespoons of soy sauce and stir gently with a wooden spoon for 10 seconds until evenly distributed.

Step 7

Gently slide the tofu cubes into the pot one by one, stirring very softly so they do not break apart. Simmer for 2 minutes until heated through.

Step 8

Drizzle 1 tablespoon of sesame oil over the surface of the soup and stir once gently to distribute it.

Step 9

Ladle the soup into two bowls, making sure each bowl receives an equal share of miyeok, tofu, and broth.