Very easy, simple vegan and gluten-free Korean Seaweed Soup, Vegan Miyeokguk (비건 미역국 / 채식 미역국), aka Birthday Soup, with my secret ingredient, Homemade OAT MILK as a soup base! (오트밀크 미역국)
(CC in EN, KO)
** Ingredients **
* For Oat Milk
1/2 cup Old fashioned rolled oats
3 cups refrigerated water
* For Soup
5g Dried Seaweed (Miyeok)
3 cloves Garlic
1 tbsp Sesame Oil
1 tbsp Korean Soup Soy Sauce (Guk-Gan-Jang)
2 cups Homemade Oat Milk
1. You can replace oat milk with water.
2. I don’t recommend using a store-bought oat milk – tried it, and it didn’t taste right. Lol
3. You can replace Korean soup soy sauce with other soy sauce alternatives, but I highly recommend using the soup soy sauce (Unlike other soy sauces, Korean Soup Soy Sauce is Gluten-Free).