Seaweed and Fish Broth
Seaweed and Fish Broth is a light, savory soup common in East Asian cuisines, particularly Korean and Japanese. It typically features a clear broth made from kelp (like kombu) or dried seaweed (like wakame), combined with fish or seafood such as cod, mackerel, or anchovies for a deep umami flavor.
🍽️ Nutrition at a glance
This broth is low in carbohydrates and fat but provides a good source of protein from the fish and minerals from the seaweed. A typical serving is relatively low in calories, often ranging from 50 to 100 kcal, while offering significant iodine, iron, and potassium.
Nutrition breakdown
| Calories | 70 kcal |
| Protein | 8 g |
| Carbs | 3 g |
| Fat | 2 g |
| Fiber | 1 g |
| Sugar | 0.5 g |
| Sodium | 480 mg |
| Iodine | 150 mcg |
| Potassium | 320 mg |
| Iron | 1.8 mg |
| Magnesium | 25 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin A | 45 mcg |
| Calcium | 30 mg |
| Phosphorus | 90 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a staple in Korean home cooking and Japanese washoku, valued for its simplicity and health benefits. Nutritionally, seaweed is one of the few plant-based sources of vitamin B12 and is exceptionally rich in iodine, which is crucial for thyroid function.
