Savory Seaweed Beef Tofu Soup

A comforting and nourishing East Asian classic featuring tender marinated beef, silky silken tofu, and nutrient-rich seaweed in a savory garlic-infused broth.

Ingredients

• 20 g dried seaweed
• 200 g sliced beef
• 1 tbsp light soy sauce
• 1 tbsp cooking wine
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 1 tbsp white pepper powder
• 2 tbsp cooking oil
• 1 tbsp minced garlic
• 500 ml water
• 200 g silken tofu
• 0.5 tbsp salt
• to taste chopped green onions

Instructions

1. 1Soak the dried seaweed

   

   Place the dried seaweed into a clear glass bowl and pour warm water over it. Allow the seaweed to soak for about 5 minutes until it is completely rehydrated and expands in size.

   Tip: Using warm water helps the seaweed rehydrate faster and more evenly than cold water.
2. 2Rehydrate the seaweed

   

   Let the seaweed sit in the water until it turns bright green and fully expands. Once fully rehydrated, drain the seaweed and set it aside for stir-frying later.

   Tip: Do not over-soak the seaweed for too long, or it can lose its pleasantly crisp texture and become slimy.
3. 3Add liquid seasonings to the beef

   

   Place the sliced beef into a bowl. Use a spoon to add the light soy sauce, cooking wine, and oyster sauce directly over the beef slices to begin the marinating process.

   Tip: Marinating the beef beforehand ensures it stays tender and flavorful when cooked quickly in the soup.
4. 4Add starch and pepper powder

   

   Add the cornstarch and white pepper powder onto the raw beef slices in the bowl. The cornstarch will help lock in the moisture of the beef, keeping it velvety smooth.

   Tip: Cornstarch is the key to achieving a tender, silk-like texture for the beef, a classic technique in Chinese cooking.
5. 5Marinate the beef

   

   Place the sliced beef into a bowl and add the light soy sauce, cooking wine, oyster sauce, cornstarch, and white pepper powder. Mix thoroughly with a gloved hand to ensure the seasonings evenly coat each slice, helping to tenderize the meat and infuse it with flavor.

   Tip: Adding cornstarch to the marinade helps lock in the juices and creates a velvety texture once the beef is cooked.
6. 6Seal with cooking oil

   

   After mixing the beef thoroughly with the marinade, spray a thin layer of cooking oil evenly over the surface. This helps seal in the juices and prevents the beef slices from sticking together when cooking.

   Tip: A light coating of oil creates a barrier that locks in the marinade and moisture, ensuring ultimate tenderness.
7. 7Sauté the aromatics

   

   Heat a tablespoon of cooking oil in a pan over medium heat. Add the minced garlic and chopped green onions, stirring gently with a wooden spatula until they become fragrant and lightly sizzling.

   Tip: Keep the heat at medium to prevent the garlic from burning, which can make the soup base taste bitter.
8. 8Stir-fry the seaweed

   

   Add the soaked and rehydrated seaweed into the pan containing the sautéed garlic and green onions. Stir-fry the mixture together for about 2 minutes to allow the seaweed to absorb the aromatic flavors.

   Tip: Stir-frying the seaweed before adding liquids helps enhance its natural savory notes and reduces any raw flavor.
9. 9Add water to the pan

   

   Pour 500 ml of clear water directly into the white pan over the stir-fried seaweed. Raise the heat slightly to bring the mixture to a steady boil.

   Tip: You can substitute plain water with chicken or bone broth if you want a richer and more deeply flavored soup base.
10. 10Cut the silken tofu

    

    Place the block of silken tofu onto a plate or clean surface. Carefully slice it into even, square pieces using a spatula or knife, taking care to handle it gently.

    Tip: Silken tofu is very delicate. Cutting it directly on a flat plate makes it easier to slide smoothly into the hot soup without breaking the cubes.
11. 11Add tofu to the soup

    

    Gently tilt the plate and slide the cubed silken tofu straight into the boiling seaweed soup. Minimize splashing and avoid breaking the delicate cubes as they enter the liquid.

    Tip: Avoid stirring vigorously after adding the tofu; a gentle push with the back of a spoon is enough to submerge the pieces safely.
12. 12Gently stir the tofu

    

    Carefully add the cubed silken tofu into the boiling seaweed broth. Use a wooden spatula to gently stir the tofu and seaweed together, being careful not to break the delicate tofu blocks as they simmer.

    Tip: Silken tofu is extremely fragile. Stir gently from the sides of the pot rather than directly through the center to keep the cubes intact.
13. 13Add the marinated beef

    

    Use tongs to lift the marinated raw beef slices and add them into the boiling seaweed and tofu soup. Spread the slices out so they cook evenly in the hot broth.

    Tip: Ensure the soup is boiling vigorously when adding the beef so it cooks quickly and stays tender.
14. 14Season the soup

    

    Add the salt and white pepper powder into the simmering soup containing the tofu, seaweed, and beef slices. Stir gently to ensure the seasonings are completely dissolved and evenly incorporated into the broth.

    Tip: You can adjust the amount of white pepper powder to control the level of warmth and spice in the soup.
15. 15Garnish and serve

    

    Sprinkle a handful of freshly chopped green onions over the simmering seaweed beef tofu soup just before turning off the heat. This final garnish adds a vibrant pop of color, a refreshing aroma, and a crisp contrast to the savory, warm broth.

    Tip: Always add your green onions at the very end of cooking to maintain their bright green color and fresh flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions