Vegetarian Seaweed Soup

Vegetarian Seaweed Soup is a delicate yet flavorful dish that combines the umami of seaweed with fresh vegetables for a nourishing experience. Perfect for a light meal or a starter, this soup is both comforting and refreshing.

Ingredients

• Dried seaweed (wakame) - 10 grams
• Vegetable broth - 500 ml
• Silken tofu - 100 grams, cubed
• Carrot - 50 grams, julienned
• Green onions - 2 stalks, sliced
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• 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 saucepan, heat the vegetable broth over medium heat and add the minced garlic and ginger; sauté for 2 minutes until fragrant.
3. Add the julienned carrot and cook for another 3 minutes until slightly tender.
4. Add the soaked seaweed and cubed silken tofu to the broth, stirring gently to combine.
5. Stir in the soy sauce and sesame oil, then season with salt and pepper to taste.
6. Simmer the soup for another 5 minutes, allowing the flavors to meld.
7. Remove from heat, garnish with sliced green onions, and serve hot.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from seaweed and vegetables.
• Low in calories, making it a great option for light meals.

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