seaweed soup with tofu

Quick & Easy

Seaweed Soup with Tofu

Drescription

This fragrant, super-savory seaweed soup is made with vitamin-rich wakame seaweed, the same kind often used for soups popular in Japanese and Korean cuisines.

Ingredients

¼ cup crumbled dried seaweed, such as wakame or kelp (see tip)
¼ cup diced strip steak (optional)
¼ cup thinly sliced scallions
2 teaspoons minced garlic
2 teaspoons toasted sesame oil
¼ teaspoon freshly ground pepper
4 cups water
2 tablespoons white miso (see note), or to taste
½ cup diced firm tofu

Directions

Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.
Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.
Warm a medium saucepan over high heat and add the scallion mixture. Cook, stirring, until fragrant, about 1 minute. Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.
Drain the seaweed and stir it into the soup along with tofu. Cook over medium-low for about 10 minutes. Remove from the heat. Taste and season with more miso, if desired.

Easy Slow Cooker Potato Leek Soup with Boursin

This creamy slow-cooker leek soup showcases leeks’ mild onion flavor, enhanced by plenty of fresh and dried herbs and with potatoes adding texture and body. Boursin is a soft, spreadable cheese, similar to whipped cream cheese, that comes in a variety of flavors. We like how the garlic-and-herb flavor enhances the overall flavor of the soup, but you can substitute sour cream. To prevent the sour cream from curdling in the hot soup, place in a small bowl and slowly stir in some of the hot broth until the mixture is smooth and creamy-looking before adding to the slow cooker.