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Seaweed & Tofu Soup

July/August 2010

Your rating: None Average: 4 (27 votes)

Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.


Seaweed & Tofu Soup Recipe

2 Reviews for Seaweed & Tofu Soup

01/29/2012
Anonymous
nice flavor

I ended up halving this recipe because I was only making it for myself and I had no idea whether I would like this. It was great. I used the brand of seaweed reccomended and only needed to let it soak for about 7 minutes.

Comments
02/21/2011
Seaweed & Tofu Soup

Be sure not to overheat the miso or its beneficial bacteria would be destroyed. Seaweeds have natural glutamate, so I use the soaking water in the soup for natural flavor. Seasoned rice vinegar or mirin contain sugars, as an alternate to adding more sugar.

Good ingredients, and could use chicken or seafood instead of steak.
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