Tofu Soup Recipe With Wakame Seaweed
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.
Ingredients
2 serv.Step-by-step instructions
- 1
Wash the leek and slice it thinly at an angle, creating a more interesting shape.
- 2
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.
- 3
Soak, wask and slice the mushrooms.
- 4
Soak the wakame seaweed in water for a few minutes. Drain.
- 5
Remove tofu carefully from the box. Cut into small cubes.
- 6
Bring the soup stock to a boil in a pot.
- 7
Add the leek, carrot and shiitake mushrooms.
- 8
Bring soup back to a boil and simmer for 2 minutes.
- 9
Add the wakame seaweed and tofu cubes.
- 10
Stir in the salt and cook for 2-3 minutes.
- 11
Remove from heat.
- 12
Add the sesame oil and spring onions.
- 13
Serve.
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