Easy Matsu Island Tofu Seaweed Soup with a Refreshing Twist

A soothing bowl of Matsu Island Tofu Seaweed Soup, elegantly simple yet nourishing, perfect for any occasion.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Uncategorized

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups Dashi stock the umami-rich base
2 cups Water to balance the broth
2 tablespoons Soy sauce adds savory depth
1 tablespoon Mirin for subtle sweetness

For the Soup

14 ounces Silken tofu soft and creamy
1 cup Dried seaweed (wakame or mozuku) provides ocean essence
2 tablespoons Green onions for garnish

Optional Add-ins

1 slice Ginger for warming flavor
1 teaspoon Sesame oil adds nutty richness

Equipment

medium saucepan

Method

Steps

Combine dashi stock and water in a medium saucepan; heat over medium until simmering.
Season the broth with soy sauce and mirin, stirring until glossy.
Add dried seaweed and stir for 2-3 minutes until it unfurls.
Gently slide in silken tofu cubes and simmer on low for 2 minutes.
Ladle into bowls, garnish with green onions and drizzle sesame oil before serving.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container and reheat gently.

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