Weekly Vegetarian: Tomato, Seaweed, and Tofu Soup

Weekly Vegetarian: Tomato, Seaweed, and Tofu Soup

Fourth week of September 2025

Summary:
Tomato, Seaweed, and Tofu Soup is a light and refreshing vegan soup that’s quick to make yet packed with nutrition. The tangy sweetness of tomatoes blends perfectly with the umami flavor of seaweed and the silky texture of tofu. Tomatoes are rich in vitamin C and lycopene, known for their antioxidant properties; seaweed is loaded with iodine, iron, and minerals that support thyroid and blood health; while tofu offers a great source of plant-based protein. This soup is perfect for a light meal, especially during hot seasons or when you want something easy on the stomach. Serve it with rice or vegan side dishes for a well-rounded, nourishing meal.

Ingredients:
– Tomato 1 (chopped)
– Soft tofu half block (cubed)
– Dried seaweed to taste (pre-soaked)
– Ginger slices 2
– Sesame oil 1 teaspoon (optional)
– Salt to taste
– Water 500 ml

Instructions:
1. Prepare Ingredients
Chop the tomato, cube the tofu, soak and rinse the seaweed, and slice the ginger.

2. Cook the Tomato
In a pot, bring water to a boil with the ginger and tomato. Simmer until the soup turns reddish and the tomato softens.

3. Add Tofu and Seaweed
Add tofu and soaked seaweed. Simmer over medium heat for 2-3 minutes.

4. Season the Soup
Add salt to taste. Optional: drizzle a few drops of sesame oil for aroma.

5. Serve and Enjoy
Once the tofu is thoroughly heated, turn off the heat and serve hot.

Plant-Based Wellness Tip:
Drinking light soups made from vegetables and seaweed helps reduce internal heat, supports digestion, and promotes metabolism. Replacing animal protein with tofu is beneficial for heart health and long-term wellness.

Eat healthy, enjoy plant-based meals everyday!