Chinese Soup with Tofu and Wakame Recipe
Light Chinese soup with tofu and wakame is a delicate, warming dish that often appears as a first course in homes and small eateries. It’s a bit similar to Japanese miso shiru, but simpler and based on a broth with ginger and soy sauce. Perfect when you want something hot but not too heavy.
This soup combines the delicate flavor of tofu with aromatic ginger broth and mineral-rich wakame, creating a light but satisfying dish that warms you up without feeling heavy. It’s quick to prepare and works both as a starter and a simple, healthy meal.
Chef's tips
Don’t overcook the tofu so it stays springy and doesn’t fall apart. Adjust the amount of soy sauce to the saltiness of your broth—different brands can vary a lot. If you like a more intense ginger flavor, leave one slice in the soup while serving and remove it directly in the bowl.
How to serve
Serve the soup very hot, with extra soy sauce and chili oil on the side so everyone can adjust the flavor to their taste. It pairs well with steamed rice, simple stir-fried vegetables, or dumplings as a main course.
Ingredients
- natural tofu preferably medium firm - 200 g
- dried wakame seaweed - 2 tablespoons
- vegetable or chicken broth homemade or from a cube - 1 l
- fresh ginger about 2–3 mm thick slices - 3 slices
- garlic lightly crushed - 1 clove
- soy sauce - 2 tablespoons
- sesame oil for aroma, can be omitted - 0.5 teaspoons
- spring onion cut into thin slices - 2 piece
- salt to taste, carefully because soy sauce is salty
- white pepper can be replaced with black pepper - 0.25 teaspoons
Preparation
- Pour warm water over the dried wakame in a small bowl and set aside for 5–10 minutes until it swells. Then drain and, if the pieces are large, cut them into smaller ones.
- Cut the tofu into cubes about 1.5 cm on each side.
- Pour the broth into a pot, add the ginger slices and the crushed garlic clove. Bring to a boil, then reduce the heat and cook for 5 minutes so the broth takes on the aroma.
- Remove the ginger slices and garlic from the broth so the soup stays delicate.
- Add the tofu cubes and soaked wakame to the pot. Simmer over low heat for 3–4 minutes, until the tofu is well heated but not falling apart.
- Add the soy sauce, sesame oil and pepper. Taste the soup and, if needed, season with a little salt.
- Finally add the sliced spring onion, stir and serve immediately while the soup is hot.
Storage
No storage information available for this dish.
This is one of those soups I make when I want something comforting but don’t feel like standing in the kitchen for long. The combination of ginger, soy sauce and seaweed instantly brings to mind small Asian bars where such soups are served as a warm welcome before the main meal.
