Asian Tofu Soup

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Asian Tofu Soup

This is a very comforting Asian soup for the winter. A type of seaweed called wakame is used in this soup. Wakame is commonly used in Japan for soups and salads. You can buy it in a dried form that is already cut into smaller pieces.  Soak it in warm water for 5 minutes and it is ready to use! Seaweed is a great source of iodine and contains lots of fiber. Another Japanese staple food used in this soup is daikon radish.  It aids the digestive system and is effective as a diuretic and decongestant.  And ginger in this soup warms your body. Shichimi togarashi (or simply called shichimi) used as an optional topping is a common Japanese seasoning containing seven spices, such as red chili pepper, sesame seeds, orange peel, ginger and seaweed. It greatly enhances the flavor of the soup. I always sprinkle this seasoning in my miso soup.

2  strips dashi kombu (dried seaweed)
1/2 block tofu, diced into 1-inch cubes
1 medium tomato, diced into 1-inch cubes
2 tsp fresh ginger, grated
2 Tbsp tamari
1/2 tsp salt
1 handful dried wakame, soaked in warm water for 5 minutes
2/3 cup daikon radish, grated
1/4 cup green onions, sliced
A dash of shichimi togarashi (for topping (optional)

1. Put 4 cups of water and kombu strips in a pot and heat.  If you are using dashi instead of kombu, add dashi after the water is heated.
2. Add tofu, tomato, ginger, tamari and salt and cook for a few minutes until tomatoes are soft. Add wakame.
3. Turn off the heat and ladle the soup into individual soup bowls.
4. Add grated daikon radish and top with sliced green onions and shichimi (if you are using it).

Servings: 2