Seaweed soup is eaten often in South Korea, Koreans believe that the seaweed helps clean the body and helps to make red blood cells, as a result it is eaten after child birth for up to one month daily. It is easy to make, and it also forms the base of some other Korean recipes, and is often served with some boiled meat.
This recipe is typically Korean and I hope you enjoy to eating this as much as me.
I have used the following ingredients for this recipe: Handful of dried seaweed 2 Litre of Water 1 chicken breast 2 Tablespoons of soy sauce 1/2 tablespoon of garlic 1/2 tablespoon of sesame oil 1/2 tablespoon of salt 2 tablespoons of chicken stock
To begin you will need to soak the seaweed in about 2 litres of water for about 3 hours, it should increase in size about 10 times. Once expanded, remove the seaweed and boil the water in a saucepan, while boiling the seaweed needs to be cut in to chunks, and then added to the boiling water.
Now you can add the flavourings, add the soy sauce, garlic, sesame oil, salt and chicken stock and mix well. Allow this to cook for about 15 minutes, add the chicken breast whole and allow to cook for another 15 minutes where the seaweed should be soft and the chicken tender.
It's now ready to serve, the chicken should should peel apart. put the soup in a bowl and serve the chicken on top. You can freeze any spare soup for later use or it can be made in to side dish or a cold soup.