Korean Seaweed Birthday Collagen Soup (미역국)

Korean Seaweed Birthday Collagen Soup (미역국)

Miyeokguk Collagen Korean Seaweed Soup

The gentle, savory seaweed soup loved for birthdays and recovery days. This Miyeokguk Collagen Soup keeps the taste pure and ocean-clean with a quick collagen fish stock base, then finishes with hydrolyzed collagen — turning a traditional Korean dish into a modern wellness ritual.

Time: 20 minutes (plus seaweed soak)
Serves: 2–3 bowls
Collagen: ~5–10 g per bowl

ingredients

  • ½ cup dried miyeok (wakame seaweed)

  • 2½ cups water

  • 1 tbsp Crushed Tonic Korean Fish Stock

  • 1 tsp sesame oil

  • 1 tsp neutral oil

  • 1 small garlic clove, minced

  • 2–3 tsp soy sauce (or to taste)

  • Sea salt, to taste

  • Optional protein: a handful of thinly sliced beef, mussels, or clams

  • Optional garnish: scallion greens, toasted sesame seeds

collagen finish

directions

  1. Soak the seaweed
    Rinse dried miyeok, then soak in cool water for about 10 minutes until tender. Squeeze out excess water and roughly chop.

  2. Sauté aromatics
    In a pot over medium heat, warm sesame oil and neutral oil. Add garlic and seaweed; sauté for 1–2 minutes until glossy. If using beef, add now and cook until just browned.

  3. Make the broth
    Add water and Korean Fish Stock. Bring to a gentle simmer for 8–10 minutes. Season with soy sauce and salt to taste.

  4. Collagen finish
    Lower the heat. Whisk collagen powder with a ladle of hot broth until smooth, then stir it back into the pot.

  5. Serve
    Top with scallion greens and toasted sesame seeds, if desired. Serve hot alongside steamed rice for a comforting, nutrient-rich meal.

why add collagen to miyeokguk

  • Seamless addition: hydrolyzed collagen blends invisibly, keeping the soup’s delicate ocean flavor.

  • Daily beauty ritual: one warm, restorative bowl delivers your full collagen dose.

  • Flexible + clean: pescatarian or beef-friendly versions with no dairy or gluten.

make it yours

  • Beef miyeokguk: sauté 3–4 oz of thinly sliced beef with the seaweed.

  • Shellfish version: add mussels or clams during the last 3–4 minutes of simmering.

  • Gluten-free: use tamari instead of soy sauce or season with salt only.

faq

Is this dairy-free?
Yes — completely.

Will collagen clump?
No. Whisk it with a small amount of hot broth first for a silky, smooth texture.

Can I meal prep it?
Absolutely — it keeps beautifully for up to 3 days refrigerated. Reheat gently and stir before serving.

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