Seaweed & Tofu Soup

July/August 2010

Your rating: None Average: 3.9 (29 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

2 Reviews for Seaweed & Tofu Soup

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.

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.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner