Seaweed Soup
Hawker • Singapore
How to Make Seaweed Soup (Traditional & Healthy Version)
Seaweed Soup, known locally in many kopitiams and hawker centres as a comforting bowl of nutritious goodness, has become a staple in Singapore’s multicultural food scene. While its roots trace back to Korean cuisine, this vegetarian Seaweed Soup has been adapted by Singaporean chefs and home cooks to fit local tastes and dietary preferences, making it an ideal lunch for health-conscious individuals. The soup is light yet flavourful, featuring aromatic garlic, fresh local vegetables, and the distinctive umami of dried seaweed, all simmered to perfection. In Singapore, Seaweed Soup is cherished for its wholesome qualities and fusion influences. It’s common to find a steaming bowl served alongside a plate of brown rice or as a nourishing light meal at lunchtime in central business district kopitiams. This easy, vegetarian recipe is crafted for modern Singaporeans who seek both authenticity and nutrition, without compromising on taste. Whether you’re a busy office worker grabbing a quick lunch or a family seeking a healthy home-cooked option, this Seaweed Soup brings together the best of Singaporean fusion cuisine.
Ingredients(for 1 large bowl (approx. 350 ml), suitable for Singapore lunch)
- 1/2 cup Dried seaweed (wakame) (Soaked and drained)
- 100g Silken tofu (Cubed)
- 1 small Carrot (Julienned)
- 3 Shiitake mushrooms (Fresh, sliced)
- 2 cloves Garlic (Minced)
- 2 stalks Spring onion (Chopped)
- 1 teaspoon Sesame oil (Cold-pressed)
- 1 tablespoon Low-sodium soy sauce (Or light soya sauce)
- 3 cups Vegetable stock (Homemade or low-sodium)
- 1/8 teaspoon White pepper (To taste) - optional
Instructions
- 1
Soak dried seaweed in cold water for 5 minutes until rehydrated, then drain and set aside.
5 minutes
Don’t oversoak seaweed as it can become too soft.
- 2
Heat sesame oil in a soup pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2 minutes
Use low heat to avoid burning the garlic, which can turn the soup bitter.
- 3
Add sliced shiitake mushrooms and carrots. Stir-fry for 2-3 minutes until slightly softened.
3 minutes
Stir constantly to prevent sticking and to release flavour.
- 4
Pour in vegetable stock and bring to a gentle boil. Add the soaked seaweed and simmer for 10 minutes.
10 minutes
Simmer gently to keep the soup clear and light.
Why This Dish is Healthy
This Singaporean Seaweed Soup is a healthy choice because it is low in calories, high in micronutrients, and free from cholesterol. Using low-sodium soy sauce and homemade vegetable stock keeps sodium levels in check, and the abundance of vegetables and tofu offers an excellent mix of fibre and protein. It’s also suitable for vegetarians and easy to adapt for vegan diets. Eating this soup regularly can contribute to balanced nutrition, weight management, and improved metabolic health.
Seaweed Soup is packed with nutrients while remaining low in calories and fat. Seaweed is rich in iodine, calcium, magnesium, and antioxidants, which support thyroid function and overall health. Silken tofu provides plant-based protein and essential amino acids, while carrots and shiitake mushrooms add fibre, vitamins A and D, and minerals. This soup is naturally cholesterol-free, making it a heart-healthy choice for all ages. It’s also hydrating due to its high water content, supporting digestion and detoxification.
Pro Tips
- 💡Tip 1: For extra umami, add a small piece of dried kelp to the stock.
- 💡Tip 2: Always use fresh, good-quality seaweed for the best flavour and nutrition.
- 💡Tip 3: Serve with brown rice for a more filling meal.
Storage & Serving
Store leftover Seaweed Soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid breaking the tofu.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 60.0 kcal |
