Tofu Soup Recipe With Wakame Seaweed
- Ready In:
- 15mins
- Ingredients:
- 10
- 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
- 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.
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