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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
