Nutritious and Delicious Perilla Oil Tofu Seaweed Soup Recipe
Healthy and Flavorful Perilla Oil Tofu Seaweed Soup
Hello everyone! As the saying goes, ‘Strength comes from soup,’ and today I’m introducing a seaweed soup packed with essential nutrients for our bodies. Sea vegetables like seaweed and kelp are rich in alginic acid and laminarin, which are excellent for preventing cardiovascular diseases. Regular consumption can significantly aid in preventing adult diseases. Specifically, alginic acid, the sticky component of seaweed, prevents cholesterol oxidation, strengthening blood vessels and offering remarkable benefits for heart health. Furthermore, the soluble dietary fiber abundant in sea vegetables helps reduce blood cholesterol levels, contributing to heart disease prevention. Today, we’ll be making a smooth tofu seaweed soup enhanced with the nutty aroma of perilla oil. Let’s start this delicious and healthy recipe that will have you clearing your bowl in no time!
Essential Ingredients- 1 handful dried seaweed (approx. 10g)
- 3 Tbsp perilla oil
- 1/4 block tofu (approx. 75g)
- 1 liter water (5 cups)
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp soup soy sauce (or regular soy sauce)
- Pinch of salt
Cooking Instructions
Step 1
First, prepare 1 handful of dried seaweed. It’s best to soak the seaweed right before cooking.
Step 2
In a clean bowl, place the dried seaweed and add plenty of cold water. Let it soak for 10 minutes until fully rehydrated. The seaweed will become soft and increase in volume. Afterward, use scissors to cut it into bite-sized pieces (about 3-4cm).
Step 3
Lightly rinse the cut seaweed under cold water to remove any impurities, then gently squeeze out excess water with your hands. Be careful not to squeeze too hard, as this can cause the delicious components of the seaweed to be lost.
Step 4
Cut the 1/4 block of tofu into small cubes, about 1.5cm in size. If you’re making this for a baby, you can cut it even smaller.
Step 5
Now, let’s start cooking. Heat 3 tablespoons of perilla oil in a pot over medium-low heat. Add the squeezed seaweed and sauté for 3-5 minutes until fragrant. Sautéing the seaweed in perilla oil deepens its flavor. While sautéing, add half of the water (500ml), cover the pot, and simmer over medium heat for 5 minutes to extract the seaweed’s essence.
Step 6
Once the broth turns milky white from the seaweed, add the remaining 500ml of water. Remove the lid and bring to a boil over high heat for another 5-7 minutes. This step helps to create a refreshing and flavorful broth.
Step 7
When the broth has sufficiently infused, add the cubed tofu. Stir in 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and 1 tablespoon of tuna extract to season. Simmer briefly, then add a pinch of salt to adjust the final seasoning to your preference. Enjoy your delicious perilla oil tofu seaweed soup!
