Hearty Potato Tofu Seaweed Soup
How to Make Delicious Potato Tofu Seaweed Soup: A Simple and Nourishing Recipe
Here’s a detailed and easy-to-follow recipe for making a comforting Potato Tofu Seaweed Soup, perfect for beginners. Enjoy the harmonious blend of soft potatoes, mild tofu, and savory seaweed.
Main Ingredients- 5 Tbsp dried seaweed (approx. 20g)
- 1 potato (medium-sized)
- 1/2 block tofu (approx. 150g)
- 1.2L water (6 cups)
Seasonings & Aromatics- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (Myeolchi Aekjeot)
- 2 Tbsp perilla powder
- Pinch of salt
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (Myeolchi Aekjeot)
- 2 Tbsp perilla powder
- Pinch of salt
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 minutes until rehydrated. Then, drain the seaweed in a colander and gently rinse it under running water by massaging it with your hands to remove any impurities. Squeeze out the excess water before use. This step helps reduce any bitterness and ensures a tender texture.
Step 2
Peel the potato and wash it thoroughly. Cut it into bite-sized pieces, about 1.5 cm (around 0.6 inches) in size. After cutting, rinse the potato pieces under cold water to wash off the starch. This prevents the soup from becoming cloudy.
Step 3
Cut the tofu into cubes of a similar size to the potatoes, about 1.5 cm (around 0.6 inches). Be gentle when handling the tofu to prevent it from breaking apart.
Step 4
Now, let’s start cooking the soup. In a pot, add 2 tablespoons of perilla oil and 1 tablespoon of minced garlic. Sauté over low heat until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic; the goal is to infuse the oil with a gentle aroma.
Step 5
Once the garlic is lightly golden, add the rehydrated and squeezed seaweed to the pot. Sauté lightly for about 1-2 minutes, coating the seaweed with the garlic-infused oil. This step enhances the soup’s flavor profile.
Step 6
It’s time to add the broth. Pour in the 1.2 liters (about 6 cups) of water. Add 1 tablespoon of soy sauce for soup (Guk-ganjang) and 1 tablespoon of fish sauce (Myeolchi Aekjeot) to season the soup. Using both types of soy sauce adds a deeper savory flavor.
Step 7
Add the cut potatoes to the pot and bring to a boil over high heat. The potatoes will cook and release their flavor into the broth.
Step 8
Once the soup comes to a rolling boil, reduce the heat to medium. Cover the pot and let it simmer for about 15 minutes, or until the potatoes are completely tender and the flavors have melded well. Stir occasionally.
Step 9
When the potatoes are cooked through, stir in 2 tablespoons of perilla powder. Perilla powder can clump easily, so whisk it thoroughly with a whisk or spoon until smooth and well combined. Finally, adjust the seasoning with salt to your taste. Feel free to add more salt if needed.
Step 10
Add the cubed tofu to the pot and let it simmer for a short while until the soup just comes back to a gentle boil. This ensures the tofu is heated through without breaking apart. Your delicious Potato Tofu Seaweed Soup is now ready! Serve hot with a bowl of rice for a satisfying meal.
