Nourishing Fish & Beef Broth for Recovery and Strength
A deeply nourishing postpartum Korean inspired soup made with Mediterranean ingredients. Rich in minerals, protein, and healthy fats — perfect for recovery, healing, and rebuilding strength after birth.
Serves:
4 people
Time to Prepare:
24 hours broth, 30 min soup
Time to cook or cure:
30 min
Skill
Soup and broth making
Serves:
4 people
Time to Prepare:
24 hours broth + 30 min
Time to cook or cure:
30 min
Skills:
Soup Making
500 g (1.1 lb) beef, cut into bite-sized pieces
1 liter (4 cups) high-quality stock (beef or chicken)
1 fennel bulb, thinly sliced
5 garlic cloves, finely chopped
300 g (10 oz) anchovies (fresh or well-rinsed salted anchovies)
6 whole mackerel, cleaned
2 tablespoons olive oil
Sea salt to taste
500 g (2½ cups) white rice
2 tablespoons olive oil
1 liter (4 cups) boiling water
1 teaspoon sea salt
250 g (9 oz) lamb’s ear (mâche)
150 g (5 oz) feta cheese
3 tablespoons extra virgin olive oil
1 tablespoon apple vinegar
Pinch of sea salt
2 heavy-bottomed pots
1 frying pan
Cutting board
Sharp knife
Wooden spoon
Baking paper
Large salad bowl
In Korea, miyeok-guk (seaweed soup) is traditionally eaten by mothers after giving birth. It is believed to replenish minerals, restore blood, and support milk production.
This Mediterranean adaptation keeps the spirit of that tradition — mineral-rich sea vegetables, deeply nourishing broth, gentle aromatics — but uses ingredients easily found around the Mediterranean.
This soup is:
Rich in iron and protein (beef + anchovies)
Mineral-dense (sea vegetables + stock)
Gentle on digestion
Hydrating and restorative
Ideal during the first 40 days postpartum
It is simple, intentional food. Exactly what a recovering body needs.
Heat olive oil in a pot over medium heat.
Add the beef and brown on all sides until caramelized.
Pour in the stock and bring to a gentle boil.
After 10 minutes, add the chopped garlic.
After another 10 minutes, add the sliced fennel.
Simmer gently for another 10 minutes until the beef is tender.
Season with sea salt to taste.
The broth should be light but deeply savory.
Preheat oven to 180°C (350°F).
Place mackerel on baking paper.
Drizzle with olive oil and sprinkle with sea salt.
Bake for 15–20 minutes until cooked through.
Lightly sauté anchovies in olive oil until just cooked and slightly crisp.
Add to the soup or serve alongside.
Heat olive oil in a pot.
Add rice and gently fry for 1–2 minutes.
Add boiling water and salt.
Cover and cook until tender and fluffy.
Serve the soup with rice either mixed in (Korean style) or on the side (Mediterranean style).
Place lamb’s ear in a bowl.
Crumble feta on top.
Drizzle with olive oil and apple vinegar.
Add a pinch of salt.
Toss gently.
This bright salad balances the mineral depth of the soup.
This postpartum Korean inspired soup offers:
Iron to support blood recovery
Iodine and minerals from seafood
Collagen-supporting amino acids from stock
Anti-inflammatory olive oil
Easily digestible protein
Hydration through warm broth
It is gentle but strengthening, ideal for mothers rebuilding after childbirth.
Store soup in an airtight container in the refrigerator for up to 3 days.
Rice should be stored separately.
Reheat gently over low heat to preserve nutrients.
This soup often tastes even better the next day.
Yes. Freeze the broth and beef separately from the rice and fish for best texture. Freeze up to 3 months.
Yes. You may omit the anchovies and mackerel and rely solely on beef for protein. The soup will still be nourishing.
No. It is inspired by the tradition but adapted to Mediterranean ingredients and cooking techniques.
While not a medical guarantee, mineral-rich broths and adequate protein intake are traditionally believed to support postpartum recovery and lactation.
Yes, but it will take longer to cook and be slightly heavier on digestion.
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