Name: Tofu and Seaweed Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 oz (30g) dried seaweed (miyeok or wakame), soaked in water for 10 minutes; 14 oz (400g) firm tofu, cut into 1-inch cubes; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon minced fresh ginger; 6 cups vegetable or anchovy broth; 2 tablespoons soy sauce; 1 teaspoon fish sauce (optional, omit for vegetarian version); 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; 1 teaspoon sea salt, or to taste; ½ teaspoon freshly ground black pepper

Instructions

Prepare the seaweed

Rinse the soaked seaweed thoroughly under cold water. Drain well and cut into bite-sized pieces, removing any tough stems if present.
Sauté aromatics

Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant but not browned.
Add broth and seaweed

Pour in the vegetable or anchovy broth and bring to a gentle boil. Add the prepared seaweed, reduce heat to medium-low, and simmer for 10 minutes to allow the seaweed to soften and release its flavors into the broth.
Add tofu and seasonings

Gently add the tofu cubes to the soup, being careful not to break them. Stir in the soy sauce and fish sauce (if using). Simmer for an additional 5 minutes to heat the tofu through without overcooking.
Season and garnish

Add salt and black pepper to taste. Just before serving, sprinkle with sliced green onions and toasted sesame seeds. Adjust seasonings if necessary for a balanced flavor.

Tofu and Seaweed Soup

Ingredients

Instructions

Nutritional Information