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Vegan Korean Seaweed Soup

Name: Vegan Korean Seaweed Soup
Yield: 6
Ingredients: 6 Cups of water; 15 g of dried shiitake mushrooms; 25 g of dried seaweed (miyuk); 2 tablespoons of toasted sesame oil; 2 tablespoons of authentic Korean soup soy sauce (or regular soy sauce) – adjust to your taste; 3 tablespoons of perilla seed flour (deulkkae garu); Salt to enhance flavours

Imported & edited by @pegod

thecheaplazyvegan.com

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

Scale

6 Cups of water

15 g of dried shiitake mushrooms

25 g of dried seaweed (miyuk)

2 tablespoons of toasted sesame oil

2 tablespoons of authentic Korean soup soy sauce (or regular soy sauce) – adjust to your taste

3 tablespoons of perilla seed flour (deulkkae garu)

Salt to enhance flavours

Steps

View steps on thecheaplazyvegan.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

150kcal

7%
Fat

14g

0%
Saturated Fat

2g

0%
Carbohydrates

6g

0%
Fiber

2g

0%
Sugar

0g

0%
Protein

3g

0%
Cholesterol

0mg

0%
Sodium

900mg

45%

Percent Daily Values are based on a 2,000 calorie diet.

Vegan Korean Seaweed Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts