I have to eat seaweed regularly to keep my Hypothyroidism under control. 2-3 times a week is sufficient for me. The most regular seaweed that I consume is wakame, cook in miso tofu soup. I also add wakame when I prepare my kimchi ramen, any chance I have for seaweed, I would use it. When I am too lazy to make the miso soup, I will switch to Hijiki seaweed since this can be prepared pretty easily. Right now, I would do a blood test once a year when I visit my OB/GYN to see if there is any changes. I noticed that if the reason of your hypothyroidism is the lack of iodine, you can easily modify your diet to keep it under control. For me, the regular consumption of seaweed really helped. It might not be for everyone but it works for me.
2 Tbsp. dried Hijiki seaweed, soak it in tap water for at least 30 minutes, drain and set aside
1 cloves of garlic, minced
1 stalk of green onion, thinly sliced
1 tsp. toasted sesame seeds
Soy sauce, 1.5 tsp.
Mirin, 1 tsp.
Rice wine vinegar, 1 tsp.
Sesame oil, 1/2 tsp.
In a bowl, add in the Hijiki, garlic and green onion. Then, add in the seasonings, mix well. Season to taste. Lastly, top with sesame seeds. Let it absorb the flavor for at least 30 minutes before serving.