Tofu Soup Recipe With Wakame Seaweed – a delicious recipe with leek, chicken soup base, carrots, shiitake mushrooms, silken, spring onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the leek and slice it thinly at an angle, creating a more interesting shape.
2
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.
3
Soak, wask and slice the mushrooms.
4
Soak the wakame seaweed in water for a few minutes. Drain.
5
Remove tofu carefully from the box. Cut into small cubes.
6
Bring the soup stock to a boil in a pot.
7
Add the leek, carrot and shiitake mushrooms.
8
Bring soup back to a boil and simmer for 2 minutes.
9
Add the wakame seaweed and tofu cubes.
10
Stir in the salt and cook for 2-3 minutes.
11
Remove from heat.
12
Add the sesame oil and spring onions.
13
Serve.
358
kcal
Calories
10
g
Fat
4
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 stalk leek, 750 ml chicken soup base, 60 g carrots, 3 fresh shiitake mushrooms, and more.
Yes, Tofu Soup Recipe With Wakame Seaweed falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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