More Recipes Like Eunah's Korean-Style Seaweed Soup

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Korean-style Seaweed Soup

Submitted by: Eunah Lee

This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.

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Seaweed (Nori) Soup

Submitted by: ROSEYCAT

This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.

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Minh-ai's Bitter Melon Soup

Submitted by: AM1408

Living In: Los Angeles, California, USA

This soup is loaded bitter melon rings that are filled to the brim with seasoned ground pork.

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Egg Drop Soup I

Submitted by: Denise Smith

Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.

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Rice and Lentil Soup in a Jar

Submitted by: KELLY in Sweden

Home Town: San Antonio, Texas, USA

Living In: Halmstad, Hallands, Sweden

This rice and lentil soup makes a beautiful gift as well as a delicious soup. I live in Sweden where Thursday is the official unofficial day for soup. This soup is great for Thursdays or ANY day!

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Grandpa's Beef, Mushroom, and Barley Soup

Submitted by: Lobbylady

Living In: Morganville, New Jersey, USA

As the title indicates, this soup features beef, mushrooms, and barley. Parsley, dill, salt, and pepper are the only seasonings for this traditional-style soup that will warm you up on chilly days.

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Dashi Stock (Konbudashi)

Submitted by: Kyle Hildebrant

Living In: Phoenix, Arizona, USA

This is real dashi stock from scratch, not made with instant granules or packets. A clear, pure, savory stock made from dried bonito flakes and edible seaweed, it's a foundation of Japanese cooking.

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Japanese Onion Soup

Submitted by: Sawako

The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.

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Chi Tan T'ang (Egg Drop Soup)

Submitted by: Brian Gillette

This is a simple soup in which beaten eggs are stirred into a chicken broth flavored with soy sauce and vinegar and chopped scallions.

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Lentil and Green Collard Soup

Submitted by: Farah Momtaz

Home Town: Beirut, Beirut, Lebanon

This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!