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Kimchi pancakes and tofu seaweed soup

Seaweed Soup (with tofu)

4 oz tofu, chopped into small cubes
3 Tbl toasted perilla (or sesame) oil
2-3 Tbl dried miyeok (or wakame) seaweed, soaked in cold water for 30 minutes
2 Tbl (or so) miso

Drain the seaweed and saute in the sesame oil until most of the liquid is gone. The seaweed should be hot and softer than before. Add the tofu and saute for a few more minutes, stirring constantly. Now add water to cover, and simmer for 10-15 minutes. Mix in the miso by pushing it through a small strainer with a spoon, and then taste for perilla/sesame oil and miso. This is also nice served with a bit of lemon.