Korean Seaweed Soup 2

Potato Nori Soup

If you're new to using seaweed in your home kitchen -- and we bet you are! -- Nori Potato Soup is an easy starter recipe. Dry nori seaweed is commonly found in large supermarkets in the international aisle. The addition of potatoes, onions, and scallions are reminiscent of traditional potato soup. In addition to the functional food boost from seaweed, this recipe is vegan, gluten free, sugar free, and overall low in calories. Which means there's no reason not to help yourself to seconds! 

Korean Seaweed Soup

Potato Nori Soup

Serving size: 1 cup, Makes 10 servings


10 cups water
1/4 cup finely chopped nori seaweed
1 1/2 cups diced yukon gold potatoes
1/2 cup chopped yellow onion
2 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoon reduced sodium soy sauce
2 tablespoons chopped scallions
1/2 tablespoon sesame oil


  1. Place water in large pot, add the nori and bring to a boil. Cook over medium high heat for 20 minutes.  Lower temperature and simmer broth for another 20 minutes.  Strain out nori, reserve.
  2. Add the potato, onion, ginger and garlic to pot and return to boil.  Cook for 10-15 minutes.
  3. Add the soy sauce, and reserved nori to the pot, cook for 5 minutes.
  4. Add the scallions and sesame oil.

Nutrition information per serving: 50 calories, 1 g fat, 0 g saturated fat, 70 mg sodium, 10 g carbs, 1 g sugar, 1 g fiber, 0 g protein

What We Were Talking About in 2018: Chicken, Spinach, and Sun-Dried Tomato Cauliflower Risotto

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