Miso Seaweed Soup

My girls and I loved wakame while my husband won't touch it. He doesn't like the texture and taste of wakame at all. Oh well, more for us. :) Wakame is the edible seaweed that mostly consume by Japanese and Korean. It usually sold as dried seaweed and need to be constituted in cold water before cooking. It will expand when soak and need to cut into smaller pieces before cooking. It is green color, slightly chewy, slippery texture and taste of ocean (to me). It is very good for health, rich source of omega 3 fatty acids and has high level of calcium, iodine, thiamine and niacin. Traditionally and to this day, Koreans eat seaweed soup on their birthday. Sharing my easy way of preparing this miso seaweed soup.






Ingredients:

1000 ml water
Small block of soft tofu, cubed
1/2 cup of Wakame (dried seaweed), soften in cold water (it will expand a lot)
1 scallion, chopped (optional)
3 Tbsp. red miso paste
1 tsp. chicken stock granules

Method:

1. In a saucepan, add in water and let it boil. When boiling, turn the heat to low and add miso paste. Stir until miso paste dissolved.

2. Add soft tofu and seaweed. Let it simmer for 5 minutes. Turn the heat off and add the chicken stock granules. Stir to dissolved. Do a taste test, season accordingly.

3. Serve in a bowl and sprinkle some chopped scallion to top.