Best 4 Tofu Soup Recipe With Wakame Seaweed Recipes
Tofu soup, a classic Japanese dish, is a delightful combination of delicate flavors and textures. With its simple ingredients and easy preparation, tofu soup makes for a comforting and nutritious meal. This article presents a comprehensive guide to creating the perfect tofu soup with wakame seaweed, including essential ingredients, step-by-step instructions, and helpful tips to elevate the dish's taste and presentation. Discover the secrets to crafting a flavorful and authentic tofu soup that will warm your soul and tantalize your taste buds.
Let's cook with our recipes!
MISO SOUP WITH TOFU AND SEAWEED
Steps:
- For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
- Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
- For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
- Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
- Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
- Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.
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.
Provided by abbynkt
Categories Clear Soup
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 162.6, Fat 7, SaturatedFat 1.3, Sodium 2879.9, Carbohydrate 15.2, Fiber 2.4, Sugar 5.5, Protein 10.2
MISO SOUP WITH TOFU AND WAKAME
I have been enjoying Miso Soup at Japanese restaurants for years, and finally decided to research and make it at home. A few notes that may be helpful to some - it was to me as I am just beginning to learn more about Asian cooking...wakame is a sea vegetable, or edible seaweed. You can substitute thinly sliced Chinese mushrooms for the wakame if you like. Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking. The dashi was hard for me to find (I am in the deep south) you can substitute a clear broth if needed. Dashida beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, I have found is also a suitable substitute and easier for me to find where I am.
Provided by Southern Sugar Dump
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
- 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
- 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.
Nutrition Facts : Calories 52.2, Fat 1.8, SaturatedFat 0.3, Sodium 643.4, Carbohydrate 5.9, Fiber 1.1, Sugar 1.6, Protein 3.5
KOREAN-STYLE SEAWEED SOUP
This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.
Provided by Eunah Lee
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
- Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 1 g, Cholesterol 17.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 939.5 mg, Sugar 0.1 g
Tips:
- Use firm or extra-firm tofu for this soup, as it will hold its shape better and absorb the flavors of the broth. - If you don't have wakame seaweed, you can use other types of seaweed, such as hijiki or kombu. You can also find wakame seaweed in dried form, which can be rehydrated before using. - To make the soup more flavorful, you can add other vegetables, such as carrots, celery, or broccoli. - If you want a thicker soup, you can add a cornstarch slurry to the soup before serving. - To make the soup more spicy, you can add a pinch of red pepper flakes or chili powder. - You can also add a dollop of sour cream or yogurt to the soup for a richer flavor.Conclusion:
This tofu soup with wakame seaweed is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover tofu. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a favorite in your household. So next time you're looking for a quick and easy meal, give this tofu soup a try. You won't be disappointed!
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