Seaweed Soup with Organic Beef Brisket

Seaweed is from the sea, and like the ocean, it is cooling in nature.  There are various types of seaweed, which can all detoxify the body by pulling heavy metals and toxins out of the body, like a natural chelation therapy.  Be sure to use good quality seaweed from a clean(ish) ocean. Cool seaweed can also transform hot-phelgm which is generally sticky and possibly yellow in color.

Here’s Grace’s family recipe for seaweed soup.


  • Wakame/Kun Bu (Pacific Wildcraft kelp seaweed, harvested from Mendocino County)
  • Beef Brisket (Marin Sun Farms grass fed organic)
    Dried Kombu Seaweed
  • Organic Toasted Sesame Oil
  • Sea Salt
  • Garlic/Da Suan
  • Organic short grain rice


Boil 1 lb of beef brisket and 3-4 garlic cloves in 12 cups of water for 3 hours to make soup stock. Cut up and shred beef into small pieces half way through and then return to soup.

While the soup stock is cooking, rinse 2 handfuls of wakame and then soak in water for 30 minutes.

Cut up wakame into 1” by 1.5” pieces.

Saute wakame pieces in organic toasted sesame oil then simmer with 1/4 cup of water for 5-10 minutes to soften and infuse the seaweed.

When soup stock is finished cooking, add everything together, bring to a boil, reduce heat and cook for 15min. Add salt to taste.

Serve with steamed short grain white rice.

Thank you, Grace, for this tasty recipe!

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  1. Hi Lana,
    Can you please tell me where I can find a good quality (and affordable) seaweed locally (Berkeley/El Cerrito). I have tried a few from 99 Ranch, but they were not very good. I am really missing my Uwajimaya in Seattle :(.

    Thank you,

    Comment by Diana Rogers — April 7, 2013 @ 10:58 am

  2. This sounds delicious! I never know how to use seaweed in meals and this would be a great way. Thanks for the recipe idea. I like how the seaweed is balanced with the beef. YUM.

    Comment by Katherine Walters — April 11, 2013 @ 1:54 pm

  3. The Medocino Sea Vegetable Company is a small fairly local company that supplies really fresh harvested, quality seaweeds. Great for soups or presoaks on your rice etc.

    Comment by Jodi Host — May 31, 2013 @ 7:46 pm

  4. i’m just starting to feel good about harvesting again, i used to go all the time to north of jenner. what a bounty!

    Comment by jonathan — August 14, 2013 @ 3:53 pm

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