Introducing cuisines for breakfast.Easy to clean up after cooking! You can easily make it at your workplace.Toyohira Health Center, City of SapporoVolunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

When the soup took over 🤖#CA2025#CookpadApron2025#breakfast#lunch#dinner#appetizer#starter#soup#sup#bonelesschicken#protein#texas#HEB#cleandiet#chicken#drumsticks#chickenthigh#chinese#Japanese#korean#seaweed#manok#ayam#fishsauce

I wanted a soup with a kick of ginger.I love ginger. It's best to grate it raw, but you can also use tubed ginger. Recipe by Tanshin funin no ryourinin

Seaweed soup is Korean soul food, It’s traditionally eaten and birthdays and given to women after they have just given birth. It’s a symbol of health and it’s so delicious and heartwarming, if you’re looking for a new way to use seaweed in the kitchen try making this seaweed soup!!!

This soup origin is from South Korea. Koreans usually eat this soup when they celebrate their birthday. This soup is rich in iodine and calcium from its seaweed. Its easy to make and also tasty to eat in a cold weather

Refreshing soup after exercise

This is a lifesaver whenever I come home late from work.It's a bit salty, so adjust the amount of salt. Recipe by Ichigopapiko

I added cabbage to my usual wakame seaweed and garlic soup.For salted wakame, as per the instructions, soak in water to remove excess salt, then cut into bite-sized pieces.For fresh wakame, rinse well and cut into bite-sized pieces.If you prefer a more fully stewed cabbage-like texture, simmer for about 10 minutes during Step 4. Recipe by Mabo-

My husband loves potatoes!If you're in a rush, slice the potato thinly to reduce cooking time. Recipe by Match

Lots of nutritious seaweed. I added both Japanese wakame and Chinese dried seaweed. For the protein, I added Shabu beef, you can also make it totally vegan with firm tofu instead. Serve with rice 🍚 Freezer friendly and easy.

I made this by referring to a recipe that my friend used a while ago on New Year's to make an egg soup with Korean rice cakes. She used Korean dashida to flavour the soup. Dashida was totally new to me at the time so I was really surprised by it.This Korean dish tastes really authentic due to the use of grated garlic and dashida (Korean beef stock)! You can use garlic chives instead of grated garlic and it will still taste great. Recipe by LazyHata