Kombu seaweed is rich in protein, calcium, iodine, magnesium, iron and folate. Lower rates of breast cancers have been reported in Japanese women eating a diet high in kelp. Lignans, which help fight cancer are found in high quantity in kelp and may provide protection against certain cancers. In many asian cultures, seaweed soup is considered a must for pregnant and nursing women, as eating seaweed is an effective way of stimulating healthy breast milk production.
Seaweed is also given to students, usually without fail on the night before an important exam, as seaweed is believed to support optimal brain function. Also, because of its high protein, essential nutrients and chinese medicinal qualities it can help support healthy weight loss.
In Korean, this soup is called mi-yuk gook. and can be purchased at most Asian markets and health food stores. Dr. Kim provides a delicious recipe at his website here: http://drbenkim.com/recipes-seaweed-soup.html
Ingredients:
1 package of dried seaweed (1 ounce is fine for four servings), available in all Korean food markets – ask for the kind used to make seaweed soup, or mi-yuk gook (you don’t want the thin kind used to make sushi rolls.)
6 cups of vegetable broth or organic chicken broth
2 teaspoons of sesame oil
Naturally brewed soy sauce or sea salt, to taste
1 teaspoon of minced garlic (optional)
Directions:
Soak seaweed in water for two hours or until soft. Drain and rinse really well, as dried seaweed can come with a lot of dirt, just like spinach does.
Put all ingredients, including seaweed, into a large pot and bring to a boil, then simmer for five minutes to allow all the flavors to come together.
Koreans traditionally enjoy this seaweed soup with a bowl of white or brown rice, sometimes together in the same bowl.
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