Korean Style Soup: Wakame Seaweed & Egg

Korean Style Soup: Wakame Seaweed & Egg

A quick and easy soup that can be made to accompany yakiniku BBQ or bibimbap.

Ingredients: 2 servings

Dried wakame seaweed
a little
Green onions
1 stalk
Seasoning ingredients:
1 teaspoon
Grated garlic
1 clove
Salt and pepper
to taste
Sesame oil
1 teaspoon


1. Beat the egg and chop up the spring onion.
2. Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.
3. Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper.
4. Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.
5. Try serving this soup with some Samgyeopsal. Recipe ID: 1830221.
6. If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder.

Story Behind this Recipe

I made this by referring to a recipe that my friend used a while ago on New Year's to make an egg soup with Korean rice cakes. She used Korean dashida to flavour the soup. Dashida was totally new to me at the time so I was really surprised by it.