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I stumbled upon this seaweed noodle stew recipe during a chilly autumn evening, craving something comforting yet light. Combining tender rice noodles with nutrient-rich seaweed creates a harmonious blend of textures and flavors. Aromatic garlic and onions provide a savory base, while carrots and mushrooms add earthy depth. Finished with a splash of soy sauce and sesame oil, this stew offers a perfect balance of umami goodness. Ready in under 30 minutes, it's become my go-to for busy weeknights or whenever I need a warm, satisfying meal.
Ingredients for Seaweed Noodle Stew
- Dried seaweed: Adds umami flavor and unique texture to the stew, providing a taste of the sea in every bite.
- Rice noodles: Offers a light and gluten-free base for the stew, soaking up the flavors while adding a satisfying chewiness.
- Onion: Provides a sweet and savory base flavor to the stew, enhancing the overall depth and richness of the dish.
- Garlic: Infuses the stew with a pungent and aromatic flavor, elevating the taste profile with its bold essence.
- Soy sauce: Brings a salty and savory umami punch to the stew, enhancing the overall depth of flavors in the dish.
- Sesame oil: Adds a nutty and aromatic flavor to the stew, providing a rich and toasty undertone to the dish.
- Vegetable broth: Serves as the flavorful base of the stew, infusing it with a hearty and savory essence.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a fresh and crunchy texture to each bite.
- Mushrooms: Offer a meaty and earthy flavor to the stew, providing a hearty and satisfying element to the dish.
- Green onions: Provide a fresh and mild onion flavor to the stew, adding a pop of color and freshness to the dish.
Read more: Beef And Noodles Stew Recipe
Essential Tools for Making This Stew Recipe
- Pot: Essential for cooking the stew and simmering the ingredients.
- Chopping board: Needed for chopping the vegetables and onions.
- Knife: Used for cutting and preparing the vegetables and seaweed.
- Stove: Required for heating the pot and cooking the stew ingredients.
- Measuring cup: Necessary for accurately measuring the broth and soy sauce.
Seaweed Noodle Stew
Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup dried seaweed soaked and drained
- 200 g rice noodles cooked
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 4 cups vegetable broth
- 1 cup carrots sliced
- 1 cup mushrooms sliced
- 2 stalks green onions chopped
Read more: Beef Stew With Noodles Recipe
Instructions:
- 1. Soak the dried seaweed in water for 10 minutes, then drain.
- 2. In a pot, heat sesame oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- 3. Add vegetable broth, soy sauce, sliced carrots, and mushrooms. Bring to a boil.
- 4. Reduce heat and simmer for 15 minutes until vegetables are tender.
- 5. Add cooked rice noodles and soaked seaweed to the pot. Simmer for another 5 minutes.
- 6. Garnish with chopped green onions before serving.
Notes:
Nutrition value:
Keywords:
Read more: Pierogi Casserole Recipe with Bowtie Noodles
Can You Make Seaweed Noodle Stew Ahead of Time?
Make Ahead Instructions
- Prepare the seaweed noodle stew as directed in the recipe.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Prepare the seaweed noodle stew as directed in the recipe.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 2 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop until heated through.
Seaweed is a great source of iodine, which is essential for thyroid health and metabolism.
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