This Korean-inspired seaweed oyster noodle soup is a healing dish that is sure to warm you up. It’s a quick and comforting noodle soup made with wakame, red radish, and gluten-free mung bean noodles. It takes only 15 minutes and is so simple and easy to make.

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I have been craving Korean seaweed soup for some time now. Thanks to Netflix, my husband and I have been watching a lot of K-Dramas. We recently finished Crash Landing Into You with the charismatic duo – Son Ye-jin and Hyun Bin. Many of the scenes in the K-Dramas that we’ve watched focus on food and gathering around the table with family and loved ones, evoking a sense of warmth, health, and community. Korean food is one of my favorite cuisines. How could I resist trying to recreate the delicious dishes?

What’s in Seaweed Oyster Noodle Soup?

• Wakame
• Canned Oysters
• Red Radish
• Mung Bean Noodles
• Fish Sauce
• Tamari Sauce

You’ll want to make this soup all year long!

• It’s delicious with lots of umami!
• It’s made with body-healing and nutrient-dense ingredients
• It’s budget friendly
• It’s good for all seasons, comforting without being overly filling
• It’s quick and easy, takes only 15 minutes to make

Healing Ingredients in Seaweed Oyster Noodle Soup

What is Wakame?

Wakame is a species of sea vegetable with a salty, briny, umami taste. It’s a versatile ingredient that can be used in soups and salads. Wakame is usually sold in its dehydrated form and can be found in Japanese or Asian specialty groceries, or online. 

The Benefits of Wakame

Wakame is a nutrient-dense and highly alkaline natural source of omega-3 fatty acids, sodium, essential minerals, and amino acids. It’s also abundant in iodine, which is essential for thyroid function and hormone production. Some symptoms of iodine deficiency can manifest as fatigue and weakness, hair loss, dry skin, temperature dysregulation, and cognitive dysfunctions such as memory loss. 

How to Cook with Wakame

Cooking with wakame is easy. Place the dehydrated seaweed in a bowl of warm water to rehydrate for a few minutes. Once the wakame is rehydrated, it can be added to any dish. 

Dried wakame can be ground down to be used as a flavoring base. Try adding ground wakame to marinades or rice to give it an extra umami kick.

Red Radishes

Red radishes are small root vegetables that can be cooked or eaten raw. Radishes in raw form have a crunchy texture with a slightly zesty and peppery taste, making them a refreshing addition to salads. The texture of radishes softens as when they are cooked, while soaking up it’s surrounding flavors. 

The Benefits of Red Radishes

Red radishes are rich in trace minerals and anthocyanins, which are antioxidant compounds that fight oxidative stress from free radicals in the body. Eating radishes encourages lymphatic drainage. They’re high in fiber and a natural diuretic, helping the body’s elimination processes to support natural detoxification.

Oysters

Oysters are a prized delicacy that can be eaten raw or cooked with a rich history in the human diet. They’re a nutrient-dense source that has been studied by Weston Price as traditional food that contributes to the remineralization of teeth and bones. Eating oysters provides so many benefits and is one of nature’s greatest sources of trace minerals.

The Benefits Oysters

Oysters are rich in many vitamins and minerals such as zinc, magnesium, copper, selenium, iron, Vitamin D, and B12. Vitamin B-12 supports nerve and brain function by elevating mood, cognitive processes, and cellular energy production. Oysters provide zinc, which is essential for wound healing and helps the body in repair mode. Zinc has testosterone-boosting properties and also plays a part in dopamine production. There is a strong link between zinc deficiency, or dysregulation, and mood disorders such as depression. The omega-3 fatty acids in oysters help with stress management, helping to offset the effects of cortisol, supporting emotional health, and managing depression.  

It’s not difficult to see why oysters are seen as aphrodisiacs with all the cognitive and mood-boosting effects they provide.

Are Canned Oysters Raw or Cooked?

Oysters are cooked during the canning process. They’re safe to consume right out of the can. After harvesting, the oyster shells are steamed open and cleaned, removing grit and debris from the ocean. They are then drained and packed in cans. The cans are heated afterward, which results in cooked oysters.

Are Canned Oysters Good for You?

Canned oysters are an excellent source of protein that is low in fat and calories. Each oyster has 2g of protein. A serving of 9 oysters provides 18g of protein, making it a good seafood alternative to meat-based protein sources.

Oysters canned with water actually contain more nutritional benefits than raw oysters, although those additional nutrients can be found in the preserving liquid. They contain nutrients like vitamin C that are not found in fresh oysters and contain higher amounts of vitamin B, vitamin K, and other essential minerals.

Don’t throw away the liquid. It can be frozen, stored, and used as a stock or a flavoring base. 

Mung Bean Noodles

Mung bean noodles are an excellent gluten-free pasta alternative. It is a complex carb that is high in fiber which keeps you satiated for longer and is lower in the glycemic index. I grew up eating mung bean noodles in my mother’s dishes, but have only recently turned back to using this incredible ingredient.

What are the Benefits of Mung Bean Noodles?

Mung beans are full of fiber, helping to clean and aid the digestive tract. They’re also rich in calcium and phosphorus, contributing to the health of your teeth and bones. The complex carbs in mung beans dampen insulin spikes, helping to prevent health-related issues like diabetes. Other vitamins and minerals that are found in mung bean noodles are copper, zinc, magnesium, choline, niacin, Vitamin B-6, thiamine, and folate.

How to Cook Seaweed Oyster Noodle Soup

Cooking the seaweed oyster soup is done in two components – cooking the noodles and making the soup.

How to Cook Mung Bean Noodles

Mung bean noodles are pretty strong and forgiving. They don’t tend to fall apart easily if they are over-cooked like regular wheat-based noodles. There are a few different ways to cook them:

• Pre-Soak Method: add the bundles of dried mung bean noodles to a large bowl. Cover the noodles with warm water. Let it sit for about 5 minutes to soften. Add water to a pot and bring to a boil. Add the softened mung bean noodles and boil for about 30 seconds. The noodles will become tender. Transfer the noodles to a colander, run it under cold water until cooled, and drain. Let the noodles stand until you are ready to use it.
• Boiling Method: add water to a pot and bring to a boil. Add the dried mung bean noodles. Let it cook for about 4-5 minutes until it is tender. Transfer to a colander, run it under cold water, and drain. Let stand until ready for use.
• Add the Mung Bean Noodles to the Soup: this is the easiest method. Simply add the noodles in with the wakame, when the water starts to boil.

Making the Soup

Cooking the seaweed oyster soup is so quick and easy and takes less than 15 minutes. Finely mince the garlic and cut the onions into medium-sized squares. In a large stockpot, add your preferred cooking oil and let it heat through. Sauté the garlic and onions until they are semi-transparent and tender.

Add 6 cups of water or stock (chicken or vegetable), to a large stockpot and bring to a boil. Drop in the dried wakame and lower the heat. If you are opting to add the dry mung bean noodles directly to the soup, you can add it at this time. Let the pot simmer for 2-3 minutes until the wakame is fully hydrated. 

Pour in the sesame oil, fish sauce, and tamari sauce. Add the sliced radish and let it simmer for a couple of minutes until it becomes semi-transparent. 

Drain the liquid from the canned oysters. Remember to save the liquid as it’s full of nutrients and natural flavors. It can be stored and frozen to be used as a flavoring base. Add the oysters to the soup and let it cook for 2-3 minutes until the oysters change to a light creamy color. 

Remove from heat and serve hot with the mung bean noodles.

Seaweed Oyster Noodle Soup Variations

Try different variations of this soup by adding or substituting these ingredients:

• Substitute the oysters with your favorite fish
• Substitute the oysters with beef or pork
• Omit the fish sauce and oysters for a vegan option
• Keep it vegetarian by leaving out the oysters and adding additional vegetables.
• Add ginger for extra aromatics
• Add silken or firm tofu
• Try adding mushrooms
• Add mung bean sprouts as a garnish

How Do You Store/Freeze Seaweed Oyster Noodle Soup?

This recipe for seaweed oyster soup will store in the fridge for up to 3 to 4 days. Portions of the soup can be frozen, but it is not recommended because the oysters may soften and the texture may change.