Cabbage, Tofu and Wakame Soup

I don't know why I've become particularly fond of eating wakame recently. Whether it's eaten cold, stir-fried, or stewed in soup, I like it very much. So today I'm going to tell you about my specialty, wakame tofu soup:

Introduction to Cabbage, Tofu and Wakame Soup

Quick and healthy miso soup - Although the miso soup in Japanese restaurants is delicious, one problem is that it is too salty. So I bought a can of Korean miso and made a modified and healthier miso soup. The method is quite simple, and the miso soup can be changed into many varieties according to the different ingredients in the soup. Korean miso contains 47% soybeans, which is very nutritious. According to my observation, Korean miso soup mainly has a variety of vegetables, such as potatoes, green peppers, etc., while Japanese miso soup is mostly tofu and kelp. Both will put some fish, but ours is a vegetarian version. In addition, Japanese miso soup pays attention to not boiling the miso, so the miso should be added later, which is said to make the sauce taste more fragrant. I still like to melt the sauce in the pot early.

If you put a lot of vegetables in the soup, you don't need to stir-fry the vegetables. It's also good to mix it with some rice or some udon noodles. It's very suitable for people who are busy at work but want to eat healthy and light. Diet food? Of course.

Cabbage, Tofu and Wakame Soup

Cabbage, tofu and kelp soup

Soup tofu (or firm tofu) Dried wakame

Chinese cabbage (or baby cabbage) soybean paste

Water and chopped green onion

How to make Chinese cabbage, tofu and kelp soup

1. Bring water to a boil in a pot, add an appropriate amount of soybean paste, the amount depends on your taste; soak the kelp in water in advance.

2. Bring the sauce soup to a boil and add the shredded cabbage. When it is almost cooked, add the tofu and kelp. Bring to a boil and add the chopped green onion.

Tips

1. If you put too much cabbage, it will release water, which may dilute the taste of the sauce soup, so you can add more soybean paste at the beginning.

2. No need to add salt

3. For convenience, you can dissolve the soybean paste in a bowl with a little water before pouring it into the pot.