Seaweed Tofu Soup

Seaweed Tofu Soup is a comforting and nutritious vegan dish that combines the umami flavors of seaweed with the delicate texture of silken tofu. This warming soup is perfect for a light meal or a cozy appetizer.

Ingredients

• Dried seaweed (wakame) - 10 grams
• Silken tofu - 200 grams
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Spring onions - 2, chopped
• Carrot - 1 small, julienned
• Mushrooms (shiitake or button) - 100 grams, sliced
• Black pepper - to taste

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until rehydrated, then drain and set aside.
2. In a pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms and julienned carrot to the pot. Sauté for another 3-4 minutes until the vegetables are slightly softened.
4. Pour in the vegetable broth and bring it to a boil. Once boiling, add the soaked seaweed and reduce the heat to a simmer.
5. Cube the silken tofu and gently add it to the soup. Stir carefully to avoid breaking the tofu pieces.
6. Stir in the soy sauce and let the soup simmer for another 5-7 minutes to allow the flavors to meld.
7. Add chopped spring onions and black pepper to taste before serving.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 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 antioxidants from seaweed, which may help reduce inflammation.
• High in plant-based protein from tofu, making it a good option for vegans.

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