Kombu Seaweed (Kelp) Soup | 海带汤

kombu seaweed

🥗Healthier: wakame

💰Cheaper: nori

Wakame is lower in calories, while nori is more accessible.

tofu

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein with fewer calories, while canned beans are budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar adds acidity, while sugar + water mimics sweetness.

Soak kombu seaweed in water for 30 minutes to rehydrate.

Bring the soaked kombu and soaking water to a simmer over medium heat.

Remove the kombu just before boiling to avoid bitterness.

Add sliced shiitake mushrooms, ginger, and garlic to the pot.

Simmer the mixture for 10 minutes to infuse the flavors.

Stir in soy sauce and mirin, adjusting to taste.

Add cubed tofu and simmer for an additional 5 minutes.

Garnish with chopped green onions before serving.

Drizzle sesame oil on top for added flavor.

Serve hot as a comforting soup.

Cooking Techniques

Spice Level:

Allergens