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1   Tofu Miso Soup - 1.05oz (x)
1   Materials for Ginseng Chicken Soup - 10oz (x)
1   Miso Soup w/Seaweed - 6.21oz (8 Servings) (x)
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1   Wakame (Seaweed) Soup - 0.63oz (x)
1   Roasted Seaweed for Rolls - Full Size 50 sheets/bag (x)
1   Seasoned "Chosun" Seaweed - Full Size (x)
1   Japanese Roasted Seaweed for Sushi "Yaki Sushi Nori" - Full Size 10 sheets/bag (x)
1   "Yangban" Seasoned Seaweed - Snack Size 8pks/bag (x)
1   Korean Dried Seaweed - 8.81oz - Ott (x)
1   "Jaerae Chosun" Seasoned Seaweed - Snack Size 3pks/bag (x)
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1   Japanese Dried & Cut Seaweed "Wakame" - 2.5oz (x)
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1   Japanese Dried Seasweed "Teriyaki Nori Happy" - 0.8oz (x)
1   Roasted Seaweed for Rolls - Full Size 100 sheets/bag (x)
$130.07


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BEST TOP 01.



"Yangban" Seasoned Seaweed - Snack Size 8pks/bag


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"Jaerae Chosun" Seasoned Seaweed - Snack Size 3pks/bag


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Roasted Seaweed for Rolls - Full Size 100 sheets/bag


BEST TOP 04.



Seasoned "Chosun" Seaweed - Full Size


BEST TOP 05.



Korean Dried Seaweed - 8.81oz - Ott


Kokomen Spicy Chicken Ramen Noodle

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Plastic Sushi Rolling Mat

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Korean Dried Seaweed - 8.81oz - Ott
 

$9.99

   
  Reviews     
 
 
 
Dried Seaweed

NET WT.: 8.81 oz / SERVINGS ABOUT 100

AMOUT PER SERVING: Calories 0 / Calories from Fat 0

INGREDIENTS: Seaweed

Traditional Korean Seaweed Soup Recipe Koreans have enjoyed the health benefits of seaweed soup throughout most of its 5000 year history. For Koreans living all over the world, seaweed soup is a must for all pregnant women and students. Seaweed is amazingly effective at stimulating healthy milk production in nursing moms. Seaweed is also an excellent blood cleanser and is believed to support optimal brain function, making it a staple for Korean students, especially the night before an important exam. Give the following recipe a try. It's by far, the favourite soup in our household.
Ingredients: 1 package of dried seaweed (1 ounce is fine for four servings). 6 cups of vegetable broth or organic chicken broth 2 teaspoons of sesame oil Naturally brewed soy sauce or sea salt, to taste 1 teaspoon of minced garlic (optional) Directions: Soak seaweed in water for two hours or until soft. Drain and rinse really well, as dried seaweed can come with a lot of dirt, just like spinach does. Put all ingredients, including seaweed, into a large pot and bring to a boil, then simmer for five minutes to allow all the flavours to come together. Koreans traditionally enjoy this seaweed soup with a bowl of white or brown rice, sometimes together in the same bowl.

DISTRIBUTOR: Ottogi America

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