Seoul-Style Vegan Seaweed Soup Recipe

About this recipe

Seoul-Style Vegan Seaweed Soup is a comforting and nourishing Korean-inspired dish that brings together the rich umami flavors of dried seaweed and soy sauce with the wholesome goodness of tofu and fresh vegetables. Packed with protein and brimming with the natural flavors of zucchini, mushrooms, tomatoes, and spring onions, this soup is a perfect balance of lightness and heartiness. The addition of sesame oil and garlic enhances its aroma, while a touch of black pepper adds a gentle kick. Ideal for chilly evenings or when you’re in the mood for something warm and satisfying, this recipe is not only vegan but also gluten-free, making it suitable for a variety of dietary preferences. Easy to prepare and made with simple, budget-friendly ingredients, it’s a versatile dish that’s both nourishing and delicious. Let AnyFeast help you create stress-free family meals with this delightful recipe that’s sure to become a household favorite.

Ingredients

• 500 G Dried Seaweed Tokon Cut Wakame Zipper Dry
• 200 g Organic Tofu - Soy Paneer
• 200 ml Sesame Oil
• 100 g Til
• 1 bunch Spring Onion
• 2 pcs Zucchini
• 500 g Tomato - Hybrid
• 1 pack Mushrooms Button
• 50 g Asafoetida Powder
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Soak the dried seaweed in a bowl of water for 10 minutes until rehydrated, then drain and set aside.
2. 2. Heat sesame oil in a pot over medium heat. Add asafoetida (hing) and stir for 30 seconds to release its aroma.
3. 3. Add the chopped zucchini, tomato, and mushrooms to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.
4. 4. Gently stir in the cubed tofu and rehydrated seaweed. Cook for another 2 minutes to combine the flavors.
5. 5. Add soy sauce, salt, and black pepper. Pour in enough water to cover the ingredients and bring to a boil.
6. 6. Lower the heat and let the soup simmer for 10-12 minutes, allowing the flavors to meld together.
7. 7. Taste and adjust seasoning if needed, then garnish with chopped spring onions and roasted sesame seeds before serving.