Tofu and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This light soup is made with rehydrated seaweed and tofu simmered in a clear broth.
This light soup is made with rehydrated seaweed and tofu simmered in a clear broth. Soft tofu and the seaweed’s gentle ocean aroma go well together, making it a good choice for breakfast or a light dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 514.8g serving): 120.6 kcal · protein 9.7g · carbohydrate 5.6g · fat 7g · sodium 683.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After soaking the seaweed, gently squeeze out the excess water to reduce splattering when you stir-fry it.
Tips: Add the tofu at the end and avoid stirring too much to help it keep its shape.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Tofu — 100 g
- Soup soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Water — 400 ml