Seaweed and Tofu Soup

Name: Seaweed and Tofu Soup
Cook time: 18 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8g Dried Laver Seaweed, Zicai; 300g Tofu (Silken), cut into small cubes; 1 l Chicken Stock; 1 large Egg, lightly beaten; 2 slices of Ginger; 2 Scallions, finely sliced; 1 tbsp Light Soy Sauce; 1 tsp Sesame Oil; 1/4 tsp Ground White Pepper; 1/2 tsp Salt, to taste

This light, comforting soup pairs silky tofu with delicate, briny seaweed in a clear, ginger-scented broth — perfect for a simple weeknight meal or to soothe the palate. Brightened with scallions and a drizzle of sesame oil, the soup finishes with soft egg ribbons for a velvety texture. It’s quick to make and wonderfully satisfying.

This light, comforting soup pairs silky tofu with delicate, briny seaweed in a clear, ginger-scented broth — perfect for a simple ... Show more

Traditional Chinese Recipe

Health Grade

B · Healthy

Time

15 min

Price

0,75 €

Calories

121 kcal

low calorie

quick

easy

one pot

Method

Prep the add-ins

Give the Dried Laver Seaweed a quick rinse, then squeeze it gently dry and tear it into bite-size pieces. Cut the Tofu (Silken) into small cubes, slice the Ginger thinly, and finely slice the Scallion. Keep the seaweed well drained so it does not water down the soup.

Beat the egg

Crack the Egg into a small bowl and beat it lightly with a fork until the yolk and white are fully blended. Set it close to the stove so you can add it smoothly later.

Simmer the broth

Pour the Chicken Stock into a medium pot and add the ginger and seaweed. Stir in the Light Soy Sauce, Ground White Pepper, and Salt, then bring the pot to a boil over medium-high heat. Lower the heat and simmer for 5 minutes so the seaweed softens and the broth turns fragrant.

Add tofu and egg

Slide in the tofu cubes and let them heat through for about a minute. Stir the soup in one direction, then slowly drizzle in the beaten egg in a thin stream so soft ribbons form. Cook for 1 minute more, just until the egg sets.

Finish and serve

Take the pot off the heat and stir in the Sesame Oil. Scatter over the scallion, taste the soup, and add a little more salt if needed. Ladle into warm bowls and serve hot.