Tofu Soup Recipe With Wakame Seaweed

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.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 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

Directions

1. Wash the leek and slice it thinly at an angle, creating a more interesting shape.
2. 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.
3. Soak, wask and slice the mushrooms.
4. Soak the wakame seaweed in water for a few minutes. Drain.
5. Remove tofu carefully from the box. Cut into small cubes.
6. Bring the soup stock to a boil in a pot.
7. Add the leek, carrot and shiitake mushrooms.
8. Bring soup back to a boil and simmer for 2 minutes.
9. Add the wakame seaweed and tofu cubes.
10. Stir in the salt and cook for 2-3 minutes.
11. Remove from heat.
12. Add the sesame oil and spring onions.
13. Serve.