Seaweed and Tofu Soup
A comforting, light soup featuring silky tofu ribbons and tender seaweed knots simmered in a savory broth. Perfect for chilly days or as a cleansing starter.
Story
This simple yet nourishing soup draws on classic East Asian flavors. The frozen tofu develops a pleasing chewiness when pan-fried, while the seaweed knots add subtle ocean notes and satisfying texture.
Ingredients
firm frozen tofu, cut into 1-inch cubes
400g
dried seaweed knots (wakame or similar)
15g
shiitake or cremini mushrooms, torn
150g
vegetable or chicken broth
1.5 liters
vegetable oil
2 tablespoons
fresh ginger, thinly sliced
3 coins
green onions, white and green parts separated
3 stalks
salt
to taste
sesame oil (optional)
1 teaspoon
Instructions
1
Prep the ingredients
Press the tofu cubes gently between paper towels to remove excess moisture. Rinse the seaweed knots under warm water until softened, then drain. Tear the mushrooms into bite-sized pieces. Slice the ginger and separate the green onions, keeping whites and greens apart.
2
Sear the tofu
Heat vegetable oil in a large pot over medium-high heat. Add the tofu cubes in a single layer and cook without moving for 3-4 minutes, until the bottoms turn golden and crispy. Flip and cook another 2 minutes. The edges should be lightly browned but not tough.
3
Build the broth
Add the ginger slices and white parts of the green onions to the pot. Pour in the broth and bring to a gentle boil. Add the drained seaweed knots, then reduce heat to low and let everything simmer for 20 minutes to meld the flavors.
4
Finish the soup
Add the torn mushrooms and continue cooking for 8-10 minutes until they are tender. Remove from heat, season with salt to taste, and stir in sesame oil if using. Garnish with the sliced green tops of the onions and serve hot.
