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Tofu and Mushroom with Seaweed Soup

It’s another busy week in this household. Yaseen is having mid-term exams at the moment, and Sadik is in the south for the conference. It’s tough when I have to run the show alone. Usually, Sadik helps me get Yaseen ready for school while I cook them breakfast and pack lunch. Now I have to run around the house doing both things while time seems to move faster than usual. Well, on the bright side, I have to cook for 2, and Yaseen and I like the same food.


I love light dinner on lazy days. Although I have to admit that my stomach feels better when I’m stuffed with heavy food before bed, but my body surely feels great when I make conscious choices. Tofu and Mushroom with Seaweed Soup is my go-to soup when I don’t have a lot of time to cook or when I’m simply lazy and want good food. The soup only needs about 15 minutes to make, and it doesn’t have any oil in it at all. This soup is very nourishing and fresh. I often have this soup on the side when I have rice, but sometimes, I just enjoy the whole bowl of it alone.

Video: Tofu and Mushroom with Seaweed Soup

Watch Tofu and Mushroom with Seaweed Soup here on YouTube

Tofu and Mushroom with Seaweed Soup


100 gm oyster mushrooms- cleaned and break them into small pieces

200 gm tofu- diced

40 gm glass noodle

2 sheets Nori (Dried Seaweed)

2 cloves garlic- chopped

2 tbsp Shoyu (Japanese Soy Sauce)

½ tsp ground white pepper

4 cups water


Bring 4 cups of water to boil.

Add garlic, Shoyu and Tofu.

Once the broth is bubbling again, add mushroom. Cook for 2 minutes and skim off the scum on the soup.

Add Nori and glass noodle and cook until the noodle is soft.

Add some ground white pepper.

Turn off the heat and serve.



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