TOFU SOUP RECIPE WITH WAKAME SEAWEED

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Tofu Soup Recipe With Wakame Seaweed image

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.

Provided by abbynkt

Categories     Clear Soup

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1 stalk leek
750 ml chicken soup base
60 g carrots
3 fresh shiitake mushrooms
5 g wakame seaweed
1 silken tofu
1 tablespoon spring onion
2 teaspoons sesame oil
1 teaspoon salt
1 tablespoon light soy sauce

Steps:

  • 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.

Nutrition Facts : Calories 162.6, Fat 7, SaturatedFat 1.3, Sodium 2879.9, Carbohydrate 15.2, Fiber 2.4, Sugar 5.5, Protein 10.2

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