I'm not sure if anyone else will enjoy this seaweed soup but after my husband came home with a sore throat last night and I was inspired to create something healthy and green. I wasn't sure if spinach would hold up well in a soup so I hit upon the idea of seaweed, tofu and ginger. I used five strips of wakame which may have been a little much (they expand quite a lot) so next time I will use four. Kale might work in place of the seaweed, I threw in a few leaves that were floating around in my fridge. I would also add some chili paste for extra zip but this first go round I wanted to make it potentially palatable to my daughter so I left it out. This is pretty quick to make from start to finish and a nice way to start the day if you like soup for breakfast. I certainly do!
8 ounces tofu cubed
2 tablespoons vegetable oil
1 tablespoon fresh ginger grated
1 large clove garlic minced
4 cups vegetable stock
4 strips wakame seaweed
shitake mushrooms sliced (optional)
2 tablespoons soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1 tsp chili paste (optional)
toasted sesame seeds
Soak the wakame for a few minutes in a bowl of water. Remove from the water and slice into strips.
Cube the tofu into bite sized pieces and fry in a little bit of oil until golden. Set aside.
In a saucepan or soup pot heat one tablespoon of oil and fry the ginger and garlic for about 30 seconds. Watch that it doesn't burn. Add the vegetable stock, soy sauce, mushrooms, rice vinegar, sugar, (chili paste if using) and seaweed. Simmer for about 5 minutes. Add the tofu and sesame oil, heat for a few more minutes. Serve with toasted sesame seeds sprinkled on top.