Friday, June 27, 2014

Recipe: Calcium-Rich Anchovies and Wakame Seaweed Soup

There are two other things that I always try to find ways to add into our diet: fish and calcium. Fish is so good for us and calcium is important for bone strength, growing children, and prevent osteoporosis. 

This wakame seaweed and anchovies soup is a Korean soup that is traditionally eaten for a few weeks after a woman gives birth because it is believed that this soup contains nutrients that help with post-partum recovery and boost breastmilk production. The ancient Korean folklore learned that female whales would eat strands of seaweed after giving birth and that was how this tradition started.

Wakame seaweed is naturally rich in:

- Iodine: which supports our thyroid
- Calcium: for bone strength
- Omega-3 fatty acid: which is important for our brain and nervous system
- Vitamin A: for immune system
- Vitamin D: for immune system and helps to absorb the calcium in our body
- Vitamin E: an antioxidant
- Selenium: a rather less-talked about, heart-friendly mineral that protects the brain from oxidative damage and the body from mercury toxicity, ensures that the thyroid functions normally, and maintains cardiovascular health.
- Iron and Folate: both important for pregnant women.

Anchovies, known as the "King of Calcium" in Korea, is composed of mostly calcium, and is also rich in omega-3 fatty acids, vitamin A, D, and E, and selenium.


Dried anchovies
Wakame seaweed
Sesame oil
Soy sauce


1. Make anchovies broth. Take a handful of dried anchovies and boil in water for half an hour. I always make a big batch of anchovies broth and refrigerate or freeze it so I can take as little or as much as I need whenever I need.

2. Soak the seaweed in water until it softens, about 15-20 minutes. It will triple or even quadruple in size. So start with little and you can easily add more if it's not enough. Then rinse off.

3. Heat garlic in sesame oil in a soup pot and add the seaweed. Sautee for a few minutes then add anchovies broth and soy sauce to taste. Cover the pot and let it simmer for half an hour.

This nourishing soup is good for any day of the year, for children and adults alike. Seaweed is a natural MSG, thus it naturally taste good!

Bon app├ętit!

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