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15 Minutes Super Simple Seaweed Tofu Soup

Last Updated on November 13, 2023

This 15 minutes super simple Seaweed Tofu Soup is so tasty and light, so easy to make that you’ll have it on the table in under 15 minutes.

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Seaweed Tofu Soup

The soup( broth) is thinner than the usual creamy soups, and the umami flavor is from the seaweed and vegan fish sauce.

The beauty of this soup is that It’s simple, fast, and healthy! – a perfect warm-up starter soup!

Do you know bean curd is an amazing ingredient for all uses? Check out other tofu recipes like Sofritas, tofu chocolate mousse, puffed fofu (tofu puffs), panko crumbed tofu, tomato tofu soup, and Vegan tofu sour cream.

What’s Seaweed?

Seaweed, its scientific name is Undaria pinnatifida. In English, it can also be called Sea Mustard, Miyeok in Korean, and Wakame in Japanese.

It is incredibly nutritious and packed full of vitamins and iodine, a widely used ingredient in Asia, especially in Chinese, Korean, and Japanese cuisines.

You will often see them in soups, salads, side dishes, stir-fries, and even pancakes.

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As an ingredient, seaweed (海帶[haidai,] sometimes referred to as kelp) has been used in Chinese cuisine since prehistoric times and is one of the foods to which the Chineses attribute their health and longevity

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It is incredibly nutritious and packed full of vitamins and iodine

What does seaweed taste like?

The taste of seaweed is ocean-like: minerally and salty. The biggest flavor in seaweed is the sea-like saltiness

Dried seaweed is tough to eat as it is, so most of the time it requires soaking for at least 15 minutes (hot or cold water both are ok.) After soaking, they’ll tend to take on a chewy texture the way nori does.

However, once seaweed is cooked, the flavor mellows and soaks up whatever seasonings you add to it.

Is Seaweed Vegan?

Various forms of algae grow in the sea, including seaweed and sea vegetables.

Their colors vary from red to green to brown to black and they are a food source for marine life. 

Scientists have determined that seaweed is a vegan food. This is suitable for vegans and vegetarians without question.

Seaweeds come in different varieties, but all are vegan and fiber-rich. Only a few seaweeds contain a high amount of iodine, so take them in moderation.

Ingredients for Seaweed Soup With Tofu

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  • Seaweed– also known as Wakame (Japanese) and miyeok (Korean). Usually, you can buy a big bag of dried seaweed and it will last for a long time, as dried seaweed will expand 10 times bigger in volume after soaking in water. Generally, it is cleaned (before seaweed is packaged, it will be washed, dried, packaged, and so on.) If you take a closer look and see impurities or dust on the seaweed, such seaweed must be cleaned before cooking (give it a quick rinse in water).
  • Silken Tofu– Cut it into roughly 1.5×1.5×1.5 cm cubes. Silken tofu is also known as soft tofu, it has a smooth and “silky” appearance. It’s very light in texture with a wonderful, creamy mouthfeel and fatty flavor. Just a reminder, some silken tofu in Asian groceries contains eggs, don’t forget to check the label before purchasing. If you can’t find silken tofu in the shops, regular firm tofu is a replacement for this recipe. But Not firm or extra-firm tofu!
You can find different types of tofu in Asian supermarkets
  • Vegetable Stock & Water– Use salt-reduced (low-sodium) vegetable stock mixed with water to give the soup an extra rich flavor. ( You can use store-bought vegetable stock or you can make your own, Check this How to make Asian-Style Vegetable Stock.
  • Sesame Oil– Toasted sesame oil gives this soup a bit of nutty flavor
  • Vegan Fish Sauce–  Vegan fish sauce gives this soup a natural umami taste. If you don’t have vegan fish sauce, simply replace it with light soy sauce or gluten-free tamari.
  • Scallion/Spring Onion– thinly sliced
  • Salt & Ground White Pepper– Salt is usually not needed as fish sauce is quite salty. you can taste the soup first to see if salt is needed.

How to make Seaweed Tofu Soup in no time

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  1. Heat up vegetable stock and water in a heavy-based saucepan on high heat.
  2. Cut dried seaweed into bite-sized pieces by using a pair of scissors, then place them into the pot.
  3. Put the lid on, and let the broth simmer for 10 minutes.
  4. After 10 minutes, open the lid and add diced silken tofu to the pot.
  5. Add seasonings (vegan fish sauce, sesame oil, salt, and ground white pepper) and stir.
  6. Bring it to a boil, then it’s ready to serve. Garnish with sliced spring onion and white sesame seeds and Enjoy!
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Other meal ideas you will like:

More Comfort Soup Recipes

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15 Minutes Super Simple Seaweed Tofu Soup

This 15 minutes super simple Seaweed Tofu Soup is so tasty and light, so easy to make that you’ll have it on the table in under 15 minutes.
5 from 21 votes
Print Rate
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 76kcal
Author: SHU-CHUN

Ingredients

  • 8 g Dried Seaweed (Note1) Cut into bite-size pieces by a pair of scissors
  • Cup Vegetable Stock (Note2) Low-sodium
  • Cup Water
  • 150 g Silken Tofu (Note3) Cut into roughly 1.5×1.5×1.5 cm cubes
  • 1 tsp Vegan Fish Sauce (Note4) soy sauce or tamari
  • 1 tsp Sesame Oil
  • 1/8 tsp Ground White Pepper
  • 1 sprig Scallion (Spring Onion) Thinly sliced
  • ½ tsp White Sesame Seeds Sprinkle for garnish

Instructions

  • Heat up vegetable stock and water in a heavy-based saucepan on high-heat.
  • Cut dried seaweed into bite-sized pieces by using a pair of scissors, then place them into the pot.
  • Put the lid on, let the broth simmer for 10 minutes.
  • After 10 minutes, open the lid and add diced silken tofu into the pot.
  • Add seasonings( vegan fish sauce, sesame oil, salt, and ground white pepper) and stir.
  • Bring it to a boil, then it’s ready to serve. (Garnish with sliced scallion and white sesame seeds) Enjoy!

Video

Notes

( Note1)- Seaweed– also known as Wakame( Japanese), Miyeok( Korean). Usually, you can buy a big bag of dried seaweed and it will last for a long time, as dried seaweed will expand 10 times bigger in volume after soaking in water. Generally, it is cleaned( before seaweed is packaged, it will be washed, dried, packaged, and so on.) If you take a closer look and see impurities or dust on the seaweed, such seaweed must be cleaned before cooking. ( give it a quick rinse in water)
(Note2)- Use salt-reduced( low-sodium) vegetable stock mixed with water to give the soup an extra rich flavor. ( You can use store-bought vegetable stock or you can make your own, check here How to make Asian-Style Vegetable Stock)
( Note3)- cut it into roughly 1.5×1.5×1.5 cm cubes. Silken tofu is also known as soft tofu, it has a smooth and “silky” appearance. It’s very light in texture with a wonderful, creamy mouthfeel and fatty flavor. Just a reminder, some silken tofu in Asian groceries contain eggs, don’t forget to check the label before purchasing. If you can’t find silken tofu in the shops, regular firm tofu is a replacement for this recipe. But Not firm or extra-firm tofu!
( Note4)-  Vegan fish sauce gives this soup the natural umami taste, if you don’t have vegan fish sauce, simply replace it with light soy sauce or tamari.
 

Nutrition

Serving: 1serving | Calories: 76kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 969mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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