Seaweed Soup recipe - ingredients, nutrition and when to eat it
This light soup is made by briefly simmering seaweed, tofu, and egg. It’s perfect for a winter morning or a light meal when you’re craving a warm, soothing…
This light soup is made by briefly simmering seaweed, tofu, and egg. It’s perfect for a winter morning or a light meal when you’re craving a warm, soothing broth.
Soups & stews · 10 minutes to cook
Nutrition (per 454g serving): 169.9 kcal · protein 15.6g · carbohydrate 5.8g · fat 9.9g · sodium 502.7mg
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 adding the egg, stirring too vigorously right away can make the broth cloudy.
Tips: Add the seaweed at the end rather than simmering it for too long to preserve its flavor and texture.
Tips: Gently drain the tofu before adding it so the broth stays clearer.
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Ingredients (1 serving)
- Water — 300 ml
- Dried seaweed — 3 sheet
- Tofu — 80 g
- Egg — 1 pc
- Green onion — 10 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp