Korean Green Seaweed Tofu Soup
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cheonggak, a green seaweed that grows in many-forked branches, is sold packed in salt.
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A cold-water soak takes the salt out, and a short simmer keeps it crunchy even in hot broth. It cooks with tofu, seasoned with tuna extract and Korean soup soy sauce.
Ingredients
Instructions
- 1
Soak 40g of salted cheonggak seaweed in cold water for at least 5 minutes to extract the salt.
Rinse it thoroughly under running water and cut into 3cm pieces to maintain its distinctive crunchy texture.
- 2
Cut 200g of firm tofu into neat 2cm cubes and slice 60g of onion into thin 0.5cm strips so they blend well and release their sweetness into the clear broth.
- 3
Heat 1 tsp of perilla oil in a pot.
Add the sliced onion and 0.7 tbsp of minced garlic, then stir-fry over medium heat for 1 minute until fragrant and transparent.
- 4
Pour 850ml of water into the pot and bring it to a rolling boil over high heat.
Add the prepared seaweed, then reduce to medium heat and simmer for 4 minutes.
- 5
Add the tofu cubes, 1 tbsp of tuna extract sauce, and 1 tbsp of soup soy sauce.
Simmer for 3 more minutes until the tofu is heated through and absorbs the seasoning.
- 6
Taste the broth and adjust with a little more water or soup soy sauce if needed.
Once the seasoning is balanced and the soup is clear, turn off the heat.
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