Seaweed Soft Tofu Soup

Watch how to make it here

Soft tofu is not as delicate as silken tofu or as dense as firm tofu, it’s right in the middle. The best (and quickest) way to enjoy it is in soup. I like to make this seaweed tofu soup with zucchini, garlic, and sweet potato starch noodles. It’s a comforting meal especially this time of the year.

Notes:

  1. Sweet potato starch vermicelli, also known as sweet potato glass noodles, can be found at most Asian grocery stores.
  2. Store leftovers in the fridge for up to 2 days. The noodles will expand and absorb the soup so it is best to enjoy this within 2 days.

Prep Time

5 min

cooking time

10 min

Servings

2

total time

15 min

Difficulty

Easy

Ingredients

1
7oz soft tofu, cubed
2
1/2 zucchini, diced
3
1 cup dried laver seaweed
4
20g sweet potato starch vermicelli
5
3 garlic cloves, minced
6
1 green onion, chopped
7
1 tsp sugar
8
1 tsp white pepper
9
1/2 tsp MSG
10
4 cups vegetable broth
11
1 tbsp oil

Cooking Instructions

1
1
Heat up oil in a pot. Add the garlic, green onions, and zucchini. After a couple minutes, season with sugar, MSG, and white pepper. Mix everything well before pouring in the vegetable broth. Cover with a lid and heat until boiling.
2
2
Add the seaweed and noodles. Lower to medium heat. Cook for 10 minutes, adding the tofu halfway through, until the noodles are cooked. Enjoy immediately.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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