Mild Seaweed Miso Soup for Babies
Easy Baby-Friendly Seaweed Miso Soup (Perfect for New Moms!)
A gentle and savory seaweed miso soup made without broth, specially seasoned for babies. It’s a comforting and nutritious meal crafted with your child’s health in mind.
Main Ingredients- Dried Seaweed 15g
- Tofu 1/6 block (approx. 50g)
- Radish 1.5cm thick slice (approx. 30g)
Seasoning- Minced Garlic 1.5 tsp
- Perilla Oil (Deulgireum) 2 tsp
- Baby Miso Paste 1.5 tsp (use low-sodium miso)
- Minced Garlic 1.5 tsp
- Perilla Oil (Deulgireum) 2 tsp
- Baby Miso Paste 1.5 tsp (use low-sodium miso)
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your baby’s seaweed miso soup. Ensure all fresh ingredients are thoroughly washed and ready.
Step 2
Soak the dried seaweed in water until fully rehydrated. This usually takes about 10-15 minutes until the seaweed becomes soft. Use cool or lukewarm water to preserve its nutrients.
Step 3
Once rehydrated, rinse the seaweed multiple times under running water to clean it thoroughly, removing any saltiness or impurities. Squeeze out excess water firmly with your hands.
Step 4
Chop the squeezed seaweed into small, manageable pieces that are easy for your baby to eat. Adjust the size according to your baby’s age and chewing ability.
Step 5
In a clean bowl, combine the chopped seaweed with 1.5 tsp of baby miso paste, 1.5 tsp of minced garlic, and 1 tsp of perilla oil. Gently mix and coat the seaweed evenly with the seasoning.
Step 6
While the seaweed is marinating, slice the radish into 1.5cm thick pieces, then cut these into bite-sized cubes suitable for your baby.
Step 7
Cube the tofu into similarly sized pieces, making sure they are easy for your baby to scoop up with the soup.
Step 8
Heat 1 tsp of perilla oil in a pot over low heat. Add the cubed radish and sauté gently, being careful not to burn it, until it becomes slightly translucent and starts to release its natural sweetness.
Step 9
Once the radish is sautéed, add the seasoned seaweed to the pot and stir-fry them together. You’ll notice a lovely savory aroma developing. (The kitchen will smell wonderfully delicious!)
Step 10
After stir-frying, pour in just enough water to barely cover the ingredients. Increase the heat to medium and bring it to a rolling boil. This step helps the radish flavor infuse into the broth.
Step 11
Once boiling, add more water until all ingredients are fully submerged. Add the cubed tofu to the pot. Reduce the heat to low and simmer gently until all ingredients are tender and well-cooked.
Step 12
During the simmering process, skim off any white foam that rises to the surface. This will result in a clearer and cleaner-tasting soup.
Step 13
After simmering thoroughly, your savory and nourishing baby seaweed miso soup is ready! Serve a warm, nutritious, and delicious meal to your little one.
