Do you have a kinder, more adaptable friend in the food world than soup?

Visit the
soups of life blog

home / Tofu wakame seaweed soup

Tofu wakame seaweed soup

Wakame seaweed is a very common ingredient found in Japanese soups, especially the famous miso soup.

Here, it brings the fresh taste of the ocean to this tofu soup as well as provide a good dose of iodine.

Other healthy ingredients such as fresh carrot, leek, shiitake mushrooms and silken tofu makes this a hearty and healthy dish.

The recipe uses chicken stock but you can replace it with vegetable stock if you want to make this a vegetarian soup dish. Make sure you choose a stock that is light and clear.

Removing silken tofu from its box can be tricky. Score the sides of the plastic sheet top with a knife. Lift the sheet up. Cover the top of the box with a flat plate and invert. Press the bottom of the box gently to dislodge the tofu.

dried wakame
source: tulinha at flickr

Ingredients

1 stalk leek
750ml chicken soup stock
60g carrot
3 fresh shiitake mushrooms
5g Wakamwe seaweed
1 box silken tofu
1 tbsp chopped spring onion

Seasonings

2 tsp sesame oil
1 tsp salt
1 tbsp light soy sauce

Directions

Wash the leek and slice it thinly at an angle, creating a more interesting shape
Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape
Soak, wask and slice the mushrooms
Soak the wakame seaweed in water for a few minutes. Drain
Remove tofu carefully from the box. Cut into small cubes
Bring the soup stock to a boil in a pot
Add the leek, carrot and shiitake mushrooms
Bring soup back to a boil and simmer for 2 minutes
Add the wakame seaweed and tofu cubes
Stir in the salt and cook for 2-3 minutes
Remove from heat
Add the sesame oil and spring onions
Serve

View the forum thread.

blog comments powered by Disqus

Not the recipe you were looking for? Search for it here.

Via BuzzFeed footer