Simple Recipe: Seaweed Tofu Soup

Name: Simple Recipe: Seaweed Tofu Soup
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 3-4 servings
Ingredients: 300g tofu; 100g seaweed; 50g shrimp tails; 50g button mushrooms; 10g ginger; 10g green onions; 3g salt; 3g pepper; 1000ml water

EASY9 INGREDIENTS7STEP30 MIN·

Posted: 04/11/2024

BY Lonnie

Posted: 04/11/2024

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Hello, food enthusiasts! Today, I want to introduce you to a delightful dish: Seaweed Tofu Soup. This recipe is truly one of my favorites. It uses simple ingredients to create an extraordinary taste. Give it a try, and you won't be disappointed!

3-4

SERVINGS

INGREDIENTS

STEP

30 min

TOTAL TIME

Why I Love This Recipe

Today, I want to share why I'm so fond of the Seaweed Tofu Soup recipe.

Texture: The first reason is the texture. The tofu is silky smooth, almost like satin, and it melts in your mouth with incredible delicacy. The seaweed, on the other hand, has a unique chewiness that provides a satisfying crunch. The combination of the soft tofu and the crisp seaweed creates a perfect balance, making each bite feel like a dance on your taste buds.

Flavor: The flavor is also outstanding. The seaweed imparts a briny, oceanic taste that blends beautifully with the subtle, beany flavor of the tofu. With just a bit of salt and pepper, the natural flavors are enhanced, creating a pure and delightful taste experience—like a meeting of the sea and the countryside on your palate.

Simplicity and Health: Lastly, this soup is both simple to make and healthy. After a busy day, you don't need much time to prepare it. Seaweed is rich in iodine and other minerals, while tofu is an excellent source of plant-based protein. This recipe offers a perfect blend of taste and nutrition.

Seaweed Tofu Soup

Ingredients and Substitutes

To make this delicious soup, you'll need the following ingredients:

Main Ingredients:

Tofu: Provides a silky texture.

Seaweed: Adds umami and nutrition.

Shrimp Tails: Enhances the seafood flavor.

Button Mushrooms: Adds richness and nutrition.

Supporting Ingredients:

Ginger: Reduces fishiness and adds aroma.

Green Onions: Boosts the fragrance.

Seasonings:

Salt: For seasoning.

Pepper: To enhance flavor.

Substitutes:

Tofu Substitute: Firm tofu for a denser texture.

Seaweed Substitute: Wakame for a softer texture.

Shrimp Tails Substitute: Shrimp or dried shrimp for a milder taste.

Button Mushrooms Substitute: Oyster or shiitake mushrooms for a different flavor.

Ginger Substitute: Ground ginger, though fresh ginger is more aromatic.

Green Onions Substitute: Chopped onions for a similar aroma.

Salt Substitute: Low-sodium salt or other salty seasonings; adjust the amount.

Pepper Substitute: Sichuan pepper for a spicier kick.

How Long to Soak Seaweed

For dried seaweed, soaking generally takes about 2 to 3 hours. If the seaweed is thicker, it may require 3 to 4 hours because thicker seaweed absorbs water more slowly and needs more time to become soft.

For salted seaweed, soaking for 1 to 1.5 hours is usually sufficient. Since it contains salt, soaking it for too long can lead to nutrient loss and a mushy texture.

Additionally, you can add white vinegar to the soaking water to speed up the process and help remove any fishy odor. Use 1 to 2 tablespoons of white vinegar per liter of water.

INGREDIENTS

Main Ingredients

·
300g tofu
·
100g seaweed
·
50g shrimp tails
·
50g button mushrooms

Accessories

·
10g ginger
·
10g green onions

Seasonings

·
3g salt
·
3g pepper
·
1000ml water

Beans & Legumes Tofu

BY Lonnie

Hey, I'm Lonnie. I specialize in Chinese cuisine, with expertise in the flavors of Shandong, Sichuan, Guangdong, and Hunan. I'm here to share my recipe insights and take you on a journey to discover the charm of Chinese culinary delights.

·Why I Love This Recipe
·Ingredients and Substitutes
·How Long to Soak Seaweed
·Ingredients
·Cooking step
·Recipe Variations
·Serving Suggestions
·FAQs

COOKING STEP

HIDE IMAGES

Step 1

Cut 300g of tofu into small cubes and slice or shred 100g of seaweed.

Step 2

Slice 10g of ginger, prepare 50g of button mushrooms, and clean 50g of shrimp tails.

Step 3

Heat some oil in a pot and sauté the shrimp tails.

Step 4

Add 1000ml of water to the pot, then add the seaweed and ginger slices. Simmer for 5-10 minutes.

Step 5

Add the mushrooms and tofu, and continue cooking for another 3-5 minutes.

Step 6

Season with 3g of salt and 3g of pepper.

Step 7

Serve the soup.

Garnish with 10g of chopped green onions.

Recipe Variations

Try these amazing new twists on classic Seaweed Tofu Soup!

Cheesy Baked Seaweed Tofu Soup: Prepare the seaweed tofu soup as usual, then pour it into an oven-safe dish. Sprinkle a generous layer of shredded cheese on top and bake at 400°F (200°C) for 10-15 minutes, until the cheese is golden brown and bubbly. The rich, creamy cheese perfectly complements the savory soup, creating a deliciously gooey and satisfying dish.

Tomato Seaweed Tofu Soup: Heat a little olive oil in a pot, then sauté chopped onions and minced garlic until fragrant. Add diced tomatoes and cook until they release their juices. Pour in the seaweed tofu soup and let it simmer. The sweet and tangy tomatoes add a new layer of flavor, making the soup more appetizing and visually appealing.

Seaweed Tofu Soup Hot Pot: Use the seaweed tofu soup as a base for hot pot. Once it’s boiling, you can dip various ingredients like beef slices, shrimp balls, mushrooms, and napa cabbage. Enjoy the savory flavors of the soup while experiencing the fun of hot pot dining.

Serving Suggestions

Recommended Pairings

Pair it with white rice by pouring the soup over the top for an incredibly savory experience. You can also cook whole wheat noodles in the soup, adding a delightful texture and flavor.

A side of chilled cucumber salad offers a refreshing contrast to the soup's richness. Kimchi's tangy and spicy notes complement the soup's savory flavors, enhancing your appetite.

Serving Tips

For the best taste, serve hot to highlight the umami of the seaweed and tofu. In the summer, you can enjoy it chilled for a refreshing twist.

When serving as the main soup, plan for 300–400 ml per person. If there are other dishes, adjust to 200–300 ml per person as needed.

FAQs:

What type of seaweed is best for Seaweed Tofu Soup?

Tender seaweed is highly recommended. It has a thin texture, cooks quickly, and infuses the soup with its umami flavor, providing a soft and delicate texture that pairs well with tofu. For example, wakame is a great choice; its thin, soft leaves look like green silk in the soup and add a refined texture. If you prefer a chewier texture, thick seaweed like kombu is a good option. Although it requires a longer cooking time, it imparts a rich, deep flavor to the soup. Kombu retains its shape during simmering, allowing you to enjoy whole pieces of seaweed as you sip the soup.

Should I add seaweed or tofu first?

Generally, it's better to add the seaweed first. Seaweed typically requires a longer cooking time, especially thicker varieties like kombu, which need sufficient time to release their flavors and nutrients. Start by adding the seaweed to the soup and let it simmer gently over medium-low heat. This allows the seaweed's essence to fully infuse the broth. If you add tofu first, it may break apart during the longer cooking process, affecting the soup's texture and appearance. Instead, wait until the seaweed is about 70-80% cooked before adding the tofu. This way, the tofu can absorb the seaweed's savory flavors while maintaining its shape, ensuring the best texture and taste for your Seaweed Tofu Soup.

How can I make the seaweed softer in the soup?

First, rehydrate the seaweed thoroughly. Soak dried seaweed in warm water for 2-3 hours (longer for thicker seaweed), and soak salted seaweed for 1-1.5 hours to allow it to absorb enough water. When cooking the soup, cut the seaweed into small pieces or strips to increase its surface area in contact with the broth. Then, simmer on low heat for 30-40 minutes to achieve a softer texture. If using a pressure cooker, 10-15 minutes will suffice. Here’s a little trick: add 1-2 tablespoons of white vinegar per liter of soup while simmering. The vinegar helps soften the seaweed faster and also reduces any fishy smell, enhancing the overall flavor.

Can I make Seaweed Tofu Soup using a pressure cooker?

Yes, you can! Cut the seaweed into small pieces or strips and the tofu into small cubes. Place them in the pressure cooker with an appropriate amount of water, salt, pepper, and other seasonings. Seal the lid and cook on the soup setting or for 10-15 minutes. The high-pressure environment of the cooker allows the soup to rapidly come to a boil, ensuring the seaweed and tofu cook quickly. However, note that the flavor of the seaweed may not be as rich and deep as when simmered slowly in a regular pot. But if you’re short on time, this method is convenient and still produces a delicious and flavorful soup.