Description
A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth.
Ingredients
Units
Scale
- 20g dried seaweed (miyeok)
- 1 block silken tofu, or medium firm tofu, drained
- 1/2 package enoki mushrooms,
- 4 cups dashi broth
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
Instructions
- Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
- Drain the seaweed and chop into bite size pieces. Set aside.
- Cut the tofu into bite size squares and set aside.
- Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
- Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
- Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
- Turn the heat off, stir in the sesame oil and serve.
Notes
Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 126
- Sugar: 0.8g
- Sodium: 931.7mg
- Fat: 6.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.1g
- Protein: 12.7g
- Cholesterol: 0mg
