Serves 5
30 min
Seaweed Soup with Tofu
Recipe GLPRf14b03549e8e3e
A light and nourishing Asian-inspired soup featuring tender tofu, umami-rich dried seaweed, and aromatic garlic. This simple yet flavorful broth is seasoned with white miso and finished with toasted sesame oil for a warm, comforting meal that comes together in just 30 minutes.
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Ingredients
¼ cup crumbled dried seaweed, such as wakame or kelp
4 cups water
2 teaspoons minced garlic
2 tablespoons white miso
½ cup diced firm tofu
¼ cup thinly sliced scallions
2 teaspoons toasted sesame oil
¼ teaspoon freshly ground black pepper
Directions
Bring the water to a boil in a large pot over high heat.
Add the dried seaweed and minced garlic to the boiling water, then reduce heat to medium and simmer for 5 minutes to allow the seaweed to soften and flavors to develop.
While the broth simmers, place the white miso in a small bowl and add a few tablespoons of the warm broth to it. Stir until the miso dissolves completely and forms a smooth paste.
Gently stir the dissolved miso mixture back into the pot, distributing it evenly throughout the broth.
Add the diced tofu to the pot and simmer for 3–5 minutes, until the tofu is heated through.
Remove from heat and stir in the toasted sesame oil. Season with freshly ground black pepper to taste.
Ladle the soup into bowls and garnish each serving with thinly sliced scallions. Serve hot.
