Korean · Dinner
Seaweed Soup (Keto)
Korean-style beef seaweed soup adapted for keto, using dried wakame, beef sirloin, garlic, and sesame oil simmered in beef broth with tamari, finished with extra sesame oil for fat. Radish replaces starchy fillers, keeping the bowl warm, savoury, and genuinely low-carb.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
435Calories
26.4gProtein
31gFat
11.8gCarbs
2.5gSugar
2.4gFiber
1672mgSodium
78mgChol
8.4gSat Fat
662mgPotassium
102mgCalcium
3.9mgIron
2.3mcgVitamin B12
6.9mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
keto
Instructions
1
Prep
Soak the dried wakame in cold water for 15 minutes until rehydrated, then drain and chop. Mince the garlic and slice the radish and scallion.
2
Sear
Heat sesame oil in a pot over medium heat. Add sliced beef sirloin and sear for 2 minutes, stirring, until no longer pink outside.
3
Simmer
Add minced garlic and drained wakame, sauté for 2 minutes. Pour in beef stock and tamari, bring to boil, then reduce to medium-low and simmer for 15 minutes.
4
Plate
Stir in radish and simmer 3 minutes until softened. Season with salt and ladle into a bowl, scattering scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin
- 2/3 oz20g dried wakame
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp tamari
- 2 1/2 cups600ml beef stock
- 1/2 cup60g radish
- 22 scallion
- salt, to taste
