According to an old wives' tale, slurping this healthy Korean chicken soup recipe spurs postpartum healing in new mothers. But everyone can enjoy the nourishment of a hot soup. Serve with bowls of brown rice to add to the soup as you wish. Source: EatingWell Magazine, May/June 2017

Judy Joo


Ingredient Checklist


Instructions Checklist
  • Soak miyuk in a large bowl of cold water for about 30 minutes. Rinse two or three times and drain. Cut into bite-size pieces, if necessary.

  • Toss chicken in a large bowl with garlic, tamari and 2 teaspoons oil. Let marinate at room temperature for 15 minutes.

  • Heat the remaining 1 teaspoon oil in a large heavy pot over medium-high heat. Add the chicken and cook, stirring often, until no longer pink on the outside, about 1 minute. Add the drained miyuk and cook, stirring often, for 3 minutes more.

  • Add broth; bring to a boil over high heat, skimming off any foam that rises to the top. Reduce heat to maintain a simmer and cook for 30 minutes. Serve sprinkled with sesame seeds, if desired.


Tips: Miyuk (also labeled sea mustard or wakame) is a type of wrinkly brown seaweed, widely enjoyed by Koreans in soup. It's often sold precut into strips and expands greatly as it soaks in liquid.

Nutrition Facts

110 calories; 5.2 g total fat; 1.2 g saturated fat; 19 mg cholesterol; 497 mg sodium. 424 mg potassium; 5.3 g carbohydrates; 1.5 g fiber; 11.4 g protein; 165 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 44 mg calcium; 1 mg iron; 50 mg magnesium;