Kim Dae-seok's Tofu Seaweed Soup
A light and delicate tofu seaweed soup made by stir-frying dried seaweed with water instead of sesame oil, then adding mashed tofu for a smooth texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding a small amount of water before stir-frying helps prevent the seaweed from sticking to the pot.
- Add the tofu only after the seaweed has softened, and simmer for about 10 minutes to maintain its texture.
Recommended for
- Those who want a light, meat-free seaweed soup.
- People looking for a comforting soup with smooth tofu.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Delicious Slow-Aging Sundubu Miyeokguk
- Kim Ho-yoon's Clean Beef Miyeokguk
- Aha Bujang's Beef Seaweed Soup
- Aha Bujang's 1-Hour Devoted Beef Seaweed Soup
- Sung Si-kyung's Beef Seaweed Soup
- Kim Dae-seok's Mussel Miyeokguk
- This Man's Cook Honghap Miyeokguk
- School Chef's Beef Miyeokguk
- Baek Jong-won's Beef Seaweed Soup
- Lim Sung-geun's Beef Seaweed Soup
