Korean · Dinner
Seaweed Soup (GLP-1)
A light Korean beef and seaweed soup made with lean sirloin simmered in a sesame-oil-toasted broth with rehydrated wakame, garlic and a splash of soy sauce, finished with scallion. Protein-forward and low in fat, this brothy bowl is easy to digest and traditionally eaten on birthdays.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
378Calories
38.2gProtein
13.6gFat
19.8gCarbs
2.3gSugar
6.1gFiber
961mgSodium
95mgChol
4.9gSat Fat
870mgPotassium
115mgCalcium
4.8mgIron
2.4mcgVitamin B12
4mgVitamin C
low-carb
low-calorie
protein-rich
high-fiber
glp-1
Instructions
1
Prep
Soak the dried wakame in cold water for 15 minutes until softened and pliable, then drain and roughly chop. Thinly slice the beef sirloin and mince the garlic cloves.
2
Sear
Heat the sesame oil in a small pot over medium heat and sear the beef sirloin for 2 minutes until browned on the outside but not fully cooked through.
3
Simmer
Add the garlic and drained wakame, stir, then pour in beef stock and water with soy sauce. Bring to a gentle simmer over medium-low heat for 15 minutes until the broth is pale jade and beef is fully tender. Stir in black beans and simmer 5 minutes more until heated through. Season with salt and pepper to taste.
4
Plate
Ladle the soup into a deep bowl and scatter the thinly sliced scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g beef sirloin
- 2/3 oz10g, about 2 tablespoons dried wakame
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 cup480ml beef stock, low sodium
- 2 cup480ml water
- 1 cup180g cooked black beans
- 22 scallion
- pinch of salt
- pinch of black pepper
