This tofu soup recipe features a type of seaweed called wakame.
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.
Dried wakame. Photo source: tulinha at flickr
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.
Ingredients1 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
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