Kim Dae-seok's Tofu Seaweed Soup

Name: Kim Dae-seok's Tofu Seaweed Soup
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: dried seaweed 20g; tofu 1 pack (200g); minced garlic 1 tablespoon; soy sauce 2 tablespoons; salt 1/2 tablespoon; water 1.6L

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.

1 hr Difficulty Easy Soups & stews

Main ingredients

seaweedminced garlictofusoy sauce

Ingredients needed 2 servings

dried seaweed 20g

Shop ingredients on Coupang(Ad)

seaweed minced garlic tofu soy sauce

Sung Si-kyung's Beef Seaweed Soup

A rich beef seaweed soup made with whole onion and large green onion for a deep broth, enhanced with fermented anchovy sauce and tuna extract for extra umami.

1 hrNormalSoups & stews

beef for soupdried seaweedonionlarge green onionminced garlic

health foodsoup dishhome cooking

Kim Dae-seok's Mussel Miyeokguk

Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.

1 hr 10 minNormalSoups & stews

miyeokmusselssesame oilminced garlicsoup soy sauce

broth dishhome cookingrefreshing taste

tofu 1 pack (200g)

minced garlic 1 tablespoon

soy sauce 2 tablespoons

salt 1/2 tablespoon

water 1.6L

Recipe

Soak 20g of dried seaweed in cold water for 30 minutes. Rinse thoroughly under running water, drain, and finely chop.
Place the chopped seaweed in a pot and add 1/2 cup (about 100ml) of water to moisten. Stir-fry the seaweed using water instead of sesame oil.
Add 1 tablespoon of minced garlic for aroma and 2 tablespoons of soy sauce for depth of flavor.
Turn on the gas stove and stir-fry over high heat for about 3 minutes, allowing the seaweed and seasonings to blend well.
Once the seaweed is sufficiently stir-fried, pour in 800ml of water, cover the pot, reduce heat to medium, and simmer for 20 minutes.
While the soup simmers, mash 200g of tofu in a bowl using your hands or a spoon until smooth.
After 20 minutes, when the broth has extracted its flavor, add another 700ml of water and all the mashed tofu.
Cover again and simmer over medium heat for exactly 10 more minutes to finish cooking. Adjust total cooking time to 30 minutes to preserve texture.
Turn off the heat completely, then add 1/2 tablespoon of salt and stir well to balance the final seasoning.

Chop soaked seaweed finely and stir-fry in a pot with water (instead of sesame oil), minced garlic, and soy sauce for 3 minutes.
Add 800ml of water, simmer over medium heat for 20 minutes, then add 700ml of water and mashed tofu.
Simmer for 10 more minutes over medium heat, adjust seasoning with salt, and enjoy as a standalone soup without rice.

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.

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Sumi Banchan-style mussel seaweed soup with a refreshing and deep flavor

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Baek Jong-won's Beef Seaweed Soup

A beef seaweed soup recipe that enhances depth of flavor by sautéing beef and seaweed in sesame oil with soy sauce to season the ingredients thoroughly, then combining soy sauce and fish sauce for a rich, savory taste.

30 minEasySoups & stews

seaweedbeefsesame oilsoy saucefish sauce

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