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.

Judy Joo
Source: EatingWell Magazine, May/June 2017


Recipe Summary

20 mins
1 hr 5 mins


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; protein 11.4g 23% DV; carbohydrates 5.3g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 0.3g; fat 5.2g 8% DV; saturated fat 1.2g 6% DV; cholesterol 18.9mg 6% DV; vitamin a iu 164.5IU 3% DV; vitamin c 0.7mg 1% DV; folate 1.5mcg; calcium 44.3mg 4% DV; iron 1.5mg 8% DV; magnesium 49.9mg 18% DV; potassium 423.9mg 12% DV; sodium 497mg 20% DV.