Best Tofu Soup Recipe With Wakame Seaweed Recipes

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TOFU SOUP RECIPE WITH WAKAME SEAWEED



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

MISO SOUP WITH TOFU AND SEAWEED



Miso Soup with Tofu and Seaweed image

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups (960 milliliters) cold water
One 6-by-4-inch (16-by-10-centimeter) piece kombu (dried kelp)
2 cups (240 grams) dried bonito flakes (hana katsuobushi)
1/2 cup (95 grams) dried wakame seaweed, rinsed
1/4 to 1/2 cup (60 to 120 milliliters) shiro miso
1 cup soft tofu in water, drained, cut into small cubes
2 to 3 scallions or Japanese scallions, finely chopped

Steps:

  • For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
  • Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
  • For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
  • Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
  • Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
  • Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.

MISO SOUP WITH TOFU AND WAKAME



Miso Soup With Tofu and Wakame image

I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.

Provided by Southern Sugar Dump

Categories     Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon dried wakame seaweed
4 cups dashi
1/4 cup red miso
1/4 lb silken tofu, drained and cut into 1/2 inch cubes
2 scallions, thinly sliced into rounds

Steps:

  • 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
  • 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
  • 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5

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