When it comes to abundant sources of calcium, most people think of foods like milk, cheese… however, few know that seaweed is a vegetable with five times the calcium content of milk. So, many people affectionately call seaweed the “natural calcium reservoir”.
With this ingredient, you can make many delicious and nutritious dishes such as seaweed and beef soup, seaweed and shrimp soup, seaweed sticky rice, seaweed salad… Besides, you can also learn how to make seaweed and kimchi mushroom soup with this simple recipe.
1. Ingredients for seaweed and kimchi mushroom soup
– Seaweed
– Tofu
– Tomato
– Eggs
– Kimchi mushrooms
– Garlic
– Seasoning: Cooking oil, soy sauce, seasoning powder
2. How to make seaweed and kimchi mushroom soup
Step 1: Prepare the ingredients
– After buying dried seaweed, soak it in clean water. Once the seaweed has softened, take it out and cut it into bite-sized pieces.
– Wash the tomatoes, remove the stem, peel off the outer skin, and dice them.
– Cut off the root of the kimchi mushrooms, wash them, and cut them into bite-sized pieces.
– Peel the garlic, wash it, and chop it finely.
– Cut the tofu into small pieces and soak it in water.
– Crack the eggs into a small bowl, use cooking utensils like a spoon or a whisk to beat them, then season them with a pinch of salt to make the dish more flavorful.
Step 2: Cook the seaweed and kimchi mushroom soup
– Place a pot on the stove, add a little cooking oil and sauté the garlic. When the garlic turns slightly golden and releases a fragrant smell, add the diced tomatoes and stir-fry them until they are cooked.
– Add a little seasoning powder to the pot, then add 1 bowl of clean water. Cover the pot and simmer over low heat.
– When the soup in the pot starts to boil, you can add the ingredients such as mushrooms, seaweed, and tofu one by one, then cover the pot and continue to cook for 5 minutes.
– Before turning off the heat, you can slowly pour the beaten eggs into the pot and stir gently to make the eggs look more appealing.
– Wait until the soup boils again and the eggs are cooked, taste and season it again to suit your taste.
Seaweed and kimchi mushroom soup has easy-to-find ingredients and simple cooking methods, so it is suitable for busy meals. When eating, you can feel the refreshing taste of seaweed and kimchi mushrooms, the fragrant taste of eggs, and the mild sourness of tomato soup. This dish is best served with hot rice.
3. Notes when making seaweed and kimchi mushroom soup
– Delicious tofu pieces are usually creamy white and have a distinctive aroma. When you touch them, you can feel their softness and smoothness.
– To peel tomatoes, you can use a knife to make 2 long cuts on the surface, then put the whole tomato into a pot of boiling water for a few seconds. Then, take the tomato out and use your hands to peel off the outer skin.
– To make the dish more appetizing, you can add other ingredients such as beef, fresh shrimp, ground pork…
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