Seaweed Soup

Seaweed Soup is a flavorful and nourishing vegetarian dish, rich in umami and minerals. This comforting soup showcases the delicate texture of seaweed, complemented by aromatic seasonings.

Ingredients

• Dried seaweed (wakame) - 10 grams
• Vegetable broth - 500 ml
• Tofu (firm) - 100 grams, cubed
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Green onion - 2 stalks, chopped
• Mushrooms (shiitake or button) - 100 grams, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until it expands and softens, then drain and set aside.
2. In a pot, heat the sesame oil over medium heat, then add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced mushrooms to the pot and cook for another 3-4 minutes until they soften.
4. Pour in the vegetable broth and bring it to a simmer. Add the soaked seaweed and cubed tofu.
5. Stir in the soy sauce, and season with salt and black pepper to taste. Let the soup simmer for an additional 10-15 minutes.
6. Just before serving, stir in the chopped green onions for freshness and garnish.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in iodine and minerals from seaweed, supporting thyroid function.
• Contains antioxidants and anti-inflammatory properties from garlic and ginger.

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