Seaweed & Tofu Soup
Seaweed & Tofu Soup Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed soup. Wakame, is a sea vegetable, or edible seaweed. It has a subtly sweet flavor and is most often served in soups and salads.
New studies have found that a compound in wakame known as fucoxanthin can help burn fatty tissue. Studies in mice have shown that fucoxanthin induces expression of the fat-burning protein UCP1 that accumulates in fat tissue around theinternal organs. Expressionof UCP1 protein was significantlyincreased in mice fed fucoxanthin.
In Oriental medicine, Wakame has been used for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity. It is also used in topical beautytreatments.
Ingredients:
- 1/4 cup crumbled dried seaweed, such as wakame or kelp (see Tip for where to buy)
- 1/4 cup diced strip steak (optional)
- 1/4 cup thinly sliced scallions
- 2 teaspoons minced garlic
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon freshly ground pepper
- 4 cups water
- 2 tablespoons white miso, or to taste (see Tip for where to buy)
- 1/2 cup diced firm tofu
Directions:
- Place seaweed in a medium bowl, cover with water and let soak for 20 minutes.
- Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.
- Warm a medium saucepan over high heat and add the scallion mixture.
- Cook, stirring, until fragrant, about 1 minute.
- Stir in 4 cups water and miso. Reduce the heat to medium-low so the liquid does not boil. Whisk to dissolve the miso.
- Drain the seaweed and stir it into the soup along with tofu.
- Cook over medium-low for about 10 minutes. Remove from the heat.
- Taste and season with more miso, if desired.
Tips:
- You can look for wakame in natural-foods stores or Asian markets or you can purchase it here on the internet.
- Miso is fermented bean paste made from barley, rice or soybeans used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it’s been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for at least a year. Buy It Here
Nutrition Facts:
| Per Single Serving / Serves 5 Total | |||||
|---|---|---|---|---|---|
| Calories | 44 | Calories from fat | 27 | ||
| Total Fat | 3gm | 5% | Sodium | 233mg | 10% |
| Total Carbohydrates | 3gm | 1% | Protein | 2gm | |
This week I tried a recipe from a Sister Facepage: The Science Of Eating (www.thescienceofeating.com). This is a site that I would refer anyone to for several reasons. Number one, if you just go to the site, you'll see why but let me break it down for you.
The site gives great information alcohol consumption, foods, tips & tricks. If you click on the tab that reads Food Combining, you can't go wrong. I also love the Protein tab which tells you the best info on high-protein foods. I live on that one.
Other tabs with great info are Carbs, Vegetables, Fruits, Fats & Healthy Drinks. I don't want to take away from the recipe today but I had to let you all know where I got it. The site will make you very happy and just that much more informed.
The soup was so great, I'm making it again when I go out of town with my mom. The only thing I did differently was nix the steak. My ultimate goal is to become Meat-Free by the end of the year so that wasn't happening! I am really into Asian soups or Asian-based soups and anything with tofu is my thing these days, although I haven't tried any desserts yet! Soon my friends.
Anyway, try this out, you won't be unhappy! Thanks again to The Science Of Eating
Be Happy ❤ Be Healthy!
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