Wakame and tofu soup
A quick seaweed and tofu soup with scallion: savory, light, and ready in under half an hour.
A quick seaweed and tofu soup with scallion: savory, light, and ready in under half an hour.
Ingredients (2 servings)
- 4 g dried wakame Wakame seaweed
- 200 g soft tofu, cubed Tofu
- 1 scallion, sliced, and a few drops of sesame oil Scallion Sesame oil
- 4 cups light stock or water with light soy sauce Soy sauce
Preparation
- Rehydrate the wakame 5 minutes and drain.
- Heat the stock, add wakame and tofu, and simmer gently 8–10 minutes.
- Finish with scallion and sesame oil off the heat.
Traditional reading
Seaweed represents the salty flavor and the Water category of winter; cool tofu balances the bowl. It is studied as a light salty dish of the cold season.
Variations
- Stream in beaten egg for a more nourishing version.
- With ginger strips the soup is "warmed" for those who find it too cooling.
Precautions
Iodine and sodium in seaweed vary widely: culinary amounts only, with caution in thyroid or kidney disease. Allergens: soy and sesame.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
