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
- 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)
Step-by-step instructions
Step 1 · Soak dried seaweed in cold water for 5 minutes until rehydrated
Soak dried seaweed in cold water for 5 minutes until rehydrated, then drain and set aside.
Step 2 · Heat sesame oil in a soup pot over medium heat
Heat sesame oil in a soup pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 3 · Add sliced shiitake mushrooms and carrots
Add sliced shiitake mushrooms and carrots. Stir-fry for 2-3 minutes until slightly softened.
Step 4 · Pour in vegetable stock and bring to a gentle boil
Pour in vegetable stock and bring to a gentle boil. Add the soaked seaweed and simmer for 10 minutes.
Step 5 · Add tofu cubes and soy sauce
Add tofu cubes and soy sauce. Simmer for another 3 minutes, allowing the tofu to heat through.
Step 6 · Season with white pepper to taste
Season with white pepper to taste. Garnish with chopped spring onion before serving.
Why this recipe 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.
A note on tradition
In Singapore, Seaweed Soup is often enjoyed in kopitiams and casual eateries, especially in areas with a strong East Asian influence such as Tanjong Pagar and Chinatown. While originally inspired by Korean cuisine, Singapore’s version reflects local tastes and ingredients, making it a beloved comfort food for many. It’s typically eaten as a light lunch or side dish, and is especially popular among health-conscious diners and vegetarians. The dish embodies Singapore’s multicultural fusion and adaptability, seamlessly blending tradition and modernity.