Korean Green Laver Soup (Seaweed Tofu Anchovy Broth)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Green laver needs only 30 seconds to a minute in the pot; any longer and both its sea aroma and its bright green fade.
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That is why the anchovy stock and tofu are fully heated first and the laver goes in at the very end.
Ingredients
Instructions
- 1
Rinse 120 g green laver quickly under running water, shaking it lightly to remove grit.
Squeeze out moisture firmly, then loosen any clumps with your fingers so it spreads evenly later.
- 2
Cut 250 g firm tofu into bite-size cubes and slice 1 green onion thinly.
Keep the tofu separate and handle it gently, because broken pieces can cloud the clear broth.
- 3
Set 1100 ml anchovy broth over medium heat and warm it until bubbles begin around the edge.
Avoid a rolling boil at this stage, which can make the clean anchovy flavor taste harsh.
- 4
Stir in 1 tsp minced garlic and only part of the 1 tbsp soup soy sauce first.
Season lightly now, because the green laver will add its own briny saltiness at the end.
- 5
Add the tofu and simmer gently over medium-low heat for about 3 minutes.
The cubes should heat through while keeping clean edges, so do not stir hard after adding them.
- 6
Add the green laver and cook only 30 seconds to 1 minute, loosening it through the soup.
- 7
When the color is still bright green, add the green onion, taste, and finish immediately.
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