It is tradition in Korea to feed this soup to mother’s who just gave birth for 30 days. I’ve had after my first birth and besides it being super comforting and delicious, I could feel my insides soaking up the minerals and iron from the algae and warm broth healing my body. It’s also said to boost breast milk production as well! This recipe is from my mother, a tad altered to be vegan but if you’re not feel free to include the seafood ingredients. Since it’s just for the broth and there is no protein, this soup combines with both a starch or protein.


-1 cup dried seaweed (soaked in water for 1 hr), this one or wakame will work too

-1 tablespoon avocado oil

-4 tablespoons tamari sauce

-sea salt to taste

-8 cloves garlic, roughly chopped

-3 scallions, 2 left whole, 1 finely chopped

-1 tablespoon sesame oil

-6-8  cups water


-1/2 cup of fresh or frozen oysters/clams

-1/4 cup dried anchovies*

*if keeping vegan replace anchovies for 1/4 cup of dried shiitake mushrooms


In a large pot, heat avocado oil and sauté garlic with oysters/clams, if using, for a few minutes until aromatic but not browned. If keeping vegan, just do garlic.

Add soaked seaweed, cut into smaller pieces, to pot and sauté for a few more minutes. 

Add water, dried anchovies, or dried shiitake mushrooms, and 2 whole scallions. Add sesame oil and tamari sauce.

Reduce heat and simmer for about 1 hour. 

Remove anchovies and scallions with a slotted spoon and discard. 

Add salt to taste. 

Add a few fresh scallions when serving. Serve hot.