Best 3 Tofu Soup Recipe With Wakame Seaweed Recipes
**Tofu Soup Recipe with Wakame Seaweed: A Delightful Symphony of Flavors**
Indulge in the culinary artistry of Japanese cuisine with our tantalizing tofu soup recipe, meticulously crafted to harmonize the delicate flavors of silken tofu, wakame seaweed, and a symphony of umami-rich ingredients. This nourishing soup, brimming with wholesome goodness, promises a sensory journey that will captivate your taste buds and leave you craving more. Dive into the depths of this flavorful broth, where the velvety texture of tofu meets the briny notes of wakame seaweed, complemented by the earthy essence of shiitake mushrooms and the subtle sweetness of carrots. Each spoonful is a symphony of umami, a testament to the culinary prowess of Japanese cuisine.
**Additional Inspiration for Your Culinary Journey:**
* **Tofu Soup with Spinach and Egg:** Discover a lighter variation of tofu soup, featuring the vibrant greens of spinach and the richness of egg, coming together in a harmonious blend of flavors.
* **Tofu and Wakame Soup with Miso:** Elevate your soup experience with the addition of miso paste, introducing a depth of savory complexity that will tantalize your palate.
* **Tofu and Vegetable Soup:** Embark on a wholesome adventure with this hearty soup, where tofu takes center stage amidst a medley of fresh vegetables, creating a symphony of textures and flavors.
* **Tofu and Mushroom Soup:** Indulge in the earthy delights of this soup, where tofu and mushrooms intertwine in a flavorful embrace, offering a savory experience that will warm your soul.
* **Tofu and Wakame Soup with Ginger:** Infuse your soup with the invigorating zest of ginger, adding a touch of spice and vibrancy that will awaken your senses.
**Embark on a Culinary Expedition with Our Tofu Soup Recipes:**
Our collection of tofu soup recipes offers a culinary expedition that will transport you to the heart of Japanese cuisine. Each recipe is meticulously crafted to showcase the versatility and nuanced flavors of tofu, complemented by an array of fresh ingredients and traditional Japanese seasonings. Immerse yourself in the art of Japanese cooking and discover the boundless possibilities of tofu soup.
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
Tips:
- Use firm or extra-firm tofu: This will hold its shape better in the soup and absorb more of the flavorful broth.
- Press the tofu before cooking: This will help remove excess water and make the tofu more firm.
- Cut the tofu into small cubes or slices: This will help it cook evenly and absorb the flavors of the broth more easily.
- Use a variety of vegetables: This will add color, flavor, and nutrients to the soup. Some good choices include carrots, celery, onions, mushrooms, and bok choy.
- Use a flavorful broth: This is the base of the soup, so it's important to use a broth that you enjoy the taste of. You can usehomemade chicken broth, vegetable broth, or even dashi, a Japanese soup stock made from kombu (kelp) and bonito flakes.
- Add some umami: This savory flavor can be added to the soup with ingredients like soy sauce, miso paste, or mushrooms.
- Garnish the soup with fresh herbs: This will add a pop of color and flavor. Some good choices include cilantro, scallions, or basil.
Conclusion:
Tofu soup is a delicious and healthy dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables and protein, and it's also a good source of calcium and iron. With its simple ingredients and easy-to-follow instructions, this tofu soup recipe is a great option for busy weeknights or lazy weekends. So next time you're looking for a quick and easy meal, give this tofu soup recipe a try. You won't be disappointed!
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