Seaweed Soup with Pork and Tofu (Miyeok Guk)

Miyeok Guk
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Seaweed Soup
with Pork and Tofu

Miyeok guk is one of those quietly meaningful Korean soups that carries far more significance than its simple ingredients might suggest. In South Korea, it is traditionally eaten on birthdays to honor mothers, since seaweed soup is commonly served to women after childbirth for its nourishing and restorative qualities.

In Korean, guk simply means soup, and it’s a fundamental part of everyday meals — savory broths that accompany rice at the table. Classic miyeok guk is most often made with thinly sliced beef, though some coastal versions use mussels. The version here is a personal variation rather than a traditional preparation, with ground pork adding a savory backbone that pairs nicely with the clear broth, garlic, and sesame.

The dried seaweed (miyeok, often sold as wakame) unfurls into silky ribbons as it simmers, lending a gentle ocean note to the soup. Traditional miyeok guk usually relies on water, beef broth, or a Korean anchovy-kelp stock for its base. In this recipe, I add a small spoonful of hondashi — a Japanese-style dashi powder — as a quick way to bring extra umami to the broth.

Cubes of firm tofu are added at the end to heat through, holding their shape while taking on the flavor of the soup. Together, the tender tofu and pleasantly chewy seaweed create a satisfying contrast that gives each spoonful layered texture. Finished with a generous grind of black pepper and a drizzle of toasted sesame oil, the soup is excellent alongside steamed white rice or enjoyed on its own as a warm, savory bowl.

Seaweed Soup Recipe

Ingredients

• 2 t. avocado oil
• 1/3 lb. ground pork (80/20)
• 6 garlic cloves, shaved
• 4 c. water + 1 t. hondashi  granules
• 1 T. fish sauce
• 1 T. low-sodium light soy sauce
• 1/4 c. miyeok (cut dried wakame/seaweed)
• 1/2 block (8 oz.) extra firm tofu, cubed
• fresh ground pepper
• toasted sesame oil
• extra soy sauce if needed

Method

In a traditional Korean clay pot (or medium soup pot) over medium heat, brown the pork in a drizzle of avocado oil. Add garlic, stir, and cook for about a minute or two. Pour in cold filtered water and bring to a boil. Stir in hondashi, fish sauce, and soy sauce. Then add cut dried seaweed. Lower the heat and simmer about 20 minutes. Finally add tofu and simmer until hot.

To Serve

Ladle soup into warm bowls and season with plenty of fresh ground pepper and a good drizzle of toasted sesame oil. Add a splash of soy sauce if more salt is preferred.

More Korean/Fusion Recipes

Korean Soy-Braised Black Cod (Eun Daegu Jorim)

Sundubu Jjigae ~ Korean Soft Tofu Stew

Creamy Gochujang Noodles

Korean Meatloaf Burgers

Korean Macaroni and Cheese with Beef, Kimchi, Cheddar

Gochujang Sloppy Joes

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