Simmered Seaweed Soup with Fish and Greens
A light and nourishing Okinawan soup featuring fresh fish, wakame seaweed, and seasonal greens, simmered to perfection. This asian-inspired soups ready in about 35 minutes pairs wakame seaweed, fish fillets, inch piece 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.
Ingredients
- 1 oz wakame seaweed
- 8 oz fish fillets
- 1 inch piece kombu
- 3 green onions
- 2 cups bok choy
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 clove garlic
- 4 cups vegetable broth
Instructions
- Step 1: Soak 1 oz wakame seaweed in 1 cup cold water for 5 minutes, then drain and roughly chop.
- 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.
- Step 3: Add 8 oz fish fillets and simmer for 5 minutes until cooked through. Remove fish and set aside.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Seaweed Soup with Fish and Greens take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Seaweed Soup with Fish and Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wakame seaweed from drying out.
Can I substitute ingredients in Simmered Seaweed Soup with Fish and Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Seaweed Soup with Fish and Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Seaweed Soup with Fish and Greens?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Authentic and delicious. The fish was perfectly cooked and the greens added a nice crunch.
- ★★★★★
This soup was so fresh and comforting! My family loved it, especially the kids who usually hate seaweed.
- ★★★★☆
The flavors were great, but I found it slightly bland. Next time I'll add more ginger and soy sauce.
