Aburaage and Wakame Clear Soup with Tofu
This light Japanese-style clear soup is made with aburaage, wakame, tofu, and shiro-dashi for a clean, savory bowl that comes together fast. It is simple, comforting, and perfect for a quick lunch or an easy side for a rice-based meal.
Servings2 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- tofu1 block
- aburaage1
- dried wakame3 g
- green onions10 cm
- water400 ml
- shiro-dashi50 ml
Step-by-Step Instructions
01
Place the dried wakame in a bowl of cold water and let it soak until fully expanded, about 5 minutes. Drain well and set aside.
02
Pour the water into a small pot. Add the sliced aburaage and chopped green onions, then bring to a gentle boil over medium heat.
03
Add the rehydrated wakame, tofu, and shiro-dashi. Simmer briefly until the soup returns to a gentle boil and the tofu is heated through, about 1 to 2 minutes. Serve immediately.
Chef's Tips
If the aburaage tastes oily, pour hot water over it and pat dry before adding it to the soup. Cut the tofu gently and avoid prolonged boiling so it stays tender. Leftovers can be refrigerated for up to 1 day, but the wakame will continue to expand as it sits.
