Seaweed Soup With Beef Recipe

Soak seaweed

Place the dried wakame in a bowl and cover with cold water. Soak for 10–15 minutes until rehydrated and expanded. Drain, squeeze gently to remove excess water, and chop into bite‑size pieces if large.

Prepare bones

While the wakame soaks, blanch the beef bones: put bones in a pot, cover with cold water, bring to a rolling boil for 5 minutes, then drain and rinse both bones and pot to remove scum. This yields a clearer broth.

Simmer broth

Return the blanched bones to a clean large pot. Add 2 liters of fresh water and the kombu (if using). Bring to a gentle simmer over medium heat, then lower to maintain a gentle simmer. Cook uncovered for 1.5–2 hours to extract flavor, skimming any foam from the surface periodically.

Finish base

About 15 minutes before the broth is finished, remove the kombu (if added). Taste the broth and season with 1/2 teaspoon salt if needed. Strain the broth into a clean pot, discarding bones and solids, and return the clear broth to the stove on low heat.

Season beef

While the broth is simmering, toss the thinly sliced beef with minced garlic, 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 teaspoon black pepper, and the remaining 1/2 teaspoon salt. Let marinate for 10–20 minutes at room temperature (or up to 30 minutes refrigerated).

Cook beef in broth

Bring the strained broth back to a gentle simmer. Add the marinated beef slices in a single layer and simmer just until they are cooked through, about 2–3 minutes for thin slices. Avoid overcooking to keep beef tender.

Add seaweed

Stir in the rehydrated, chopped wakame to the pot and simmer together with the beef for 1–2 minutes to heat through and allow flavors to meld.

Adjust seasoning

Taste the soup and adjust seasoning as needed: add more soy sauce (up to 1 additional tbs) or salt for saltiness, or fish sauce for umami. If you like a little heat, add up to 1/2 teaspoon chili flakes.

Finish and serve

Turn off the heat. Stir in 1 teaspoon sesame oil. Ladle the soup into bowls, garnish with sliced scallions and a sprinkle of toasted sesame seeds. Serve hot.

Leftover storage: Cool to room temperature, refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. Reheat gently; if frozen, thaw in fridge overnight before reheating.