gluten-free joc soups and stews Korean Miyeok Guk

Ingredients:

1 ounce dried miyeok (seaweed)
4 cups water or unsalted broth
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon gluten-free soy sauce
1 teaspoon salt
2 eggs
2 scallions, chopped
Toasted sesame seeds for garnish

Steps:

Soak miyeok in water for 30 minutes, then rinse and cut into bite-sized pieces.
In a pot, heat sesame oil and sauté garlic until fragrant.
Add miyeok and cook for 5 minutes.
Pour in water or broth, bring to a boil, then simmer for 20-30 minutes.
Season with gluten-free soy sauce and salt.
Crack eggs into the soup and let them poach for 3-4 minutes.
Garnish with scallions and sesame seeds.
Serve hot with a bowl of rice. Enjoy this nourishing Miyeok Guk!