Simmered Seaweed Soup with Fish and Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and nourishing Okinawan soup featuring fresh fish, wakame seaweed, and seasonal greens, simmered to perfection. This Asian-inspired soup recipe, ready in about 35 minutes, pairs wakame seaweed, fish fillets, kombu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 oz wakame seaweed in 1 cup cold water for 5 minutes, then drain and roughly chop.
  2. Step 2: In a pot, combine 4 cups vegetable broth, 1 inch kombu, and 1 clove minced garlic. Bring to a gentle simmer over medium heat and cook for 15 minutes.
  3. Step 3: Add 8 oz fish fillets and simmer for 5 minutes until cooked through. Remove fish and set aside.
  4. Step 4: Add the drained 1 oz chopped wakame and 2 cups chopped bok choy to the broth, simmering for 3 minutes until greens are tender.
  5. Step 5: Stir in 1 tbsp soy sauce and 1 tsp rice vinegar. Return the fish to the pot and heat through for 2 minutes. Serve hot, garnished with 3 sliced green onions.

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