Mushroom, Tofu, and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This mild, home-style soup is made with mushrooms, tofu, and seaweed. The tender seaweed and savory mushrooms make it a lovely side for a bowl of rice.
Soups & stews · 25 minutes to cook
Nutrition (per 638g serving): 151.2 kcal · protein 10.6g · carbohydrate 7.3g · fat 9.7g · sodium 684.2mg
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, give it a light rinse and squeeze out the excess water for a cleaner-tasting broth.
Tips: Add the tofu at the end to help it keep its shape.
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Ingredients (1 serving)
- Dried seaweed — 5 g
- Tofu — 100 g
- Shiitake mushrooms — 1 pc
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Water — 500 ml