Tofu, Seaweed, Spinach Soup


Here’s a recipe for a healthy light soup. It is quick and simple.


  • 8 ounces of soft tofu (cut into little cubes)
  • baby spinach
  • 1 ounce dried seaweed (wakame)
  • 2 quarts chicken or vegetable broth
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 2 tablespoon minced ginger
  • salt and pepper, to taste
  • (some sliced shiitake mushrooms would also be great)


  1. Soak the dried wakame seaweed in a large bowl of water for 20-30 minutes to rehydrate them.
  2. In a pot, heat the broth. Add the sesame oil, garlic, and ginger.
  3. Add the spinach and seaweed, followed by the tofu.
  4. Bring the soup to a boil, reduce the heat and let it simmer for 15 minutes or so.
  5. Ready to serve. Add salt and pepper to taste.

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  1. edamame

    May 8, 2008 at 7:21 am

    Oh,miso soup! Natto!!I am interested for food and the food culture of other countries very much so that you are so.And I support your site. If there is time, please come in my site.
    From Japan

  2. Viet

    May 12, 2008 at 7:19 pm

    Not bad with a little fish sauce too!

  3. David

    June 7, 2012 at 5:32 pm

    Have you heard of the myth that spinach and tofu should not be eaten together?

    • admin

      June 8, 2012 at 8:31 am

      No I haven’t. What’s that about?

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