COLLAGEN BROTH WITH SEAWEED AND TOFU

COLLAGEN BROTH WITH SEAWEED AND TOFU

Collagen Broth With Seaweed And Tofu offers a deeply nourishing and umami-rich experience that’s both comforting and revitalising with the base of bone broth. This collagen broth delivers joint and gut-supportive collagen. This light soup layers in the oceanic flavour of soaked wakame seaweed, the soft texture of cubed tofu and the savoury kick of tamari. The sesame seeds lend subtle nuttiness, while every spoonful delivers minerals, protein and antioxidants. This collagen broth with seaweed and tofu is ideal for a light meal, detox day or warming remedy. This single-serving broth brings clean and satisfying flavour with minimal effort.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Japanese

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Wheat / Gluten-Free

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for  Collagen Broth With Seaweed And Tofu:

• 1 cup bone broth (chicken or beef)
• 1 tablespoon dried wakame seaweed, soaked in water for 5 minutes
• ¼ cup firm tofu, cubed
• 1 teaspoon tamari (gluten-free soy sauce)
• 1 teaspoon sesame seeds

FULL NUTRITIONAL INFORMATION

• Calories: 115.4 kilocalories
• Fat:7.1 grams
• Saturated Fat:1 gram
• Carbohydrate: 3.4 grams
• Sodium: 382.9 milligrams
• Sugar: 0.3 grams
• Fibre:2 grams
• Protein: 12.4 grams
• Calcium: 473.1 milligrams
• Iron: 2.4 milligrams
• Potassium:205 milligrams

PREPARATION

• Soak The Wakame: Place dried wakame in a bowl of water and soak for 5 minutes until fully rehydrated. Drain and set aside.
• Heat The Bone Broth: Pour the bone broth into a small saucepan and bring it to a gentle simmer over medium heat.
• Add Tofu And Wakame: Stir in the cubed tofu and soaked seaweed. Simmer for 3 to 4 minutes until heated through.
• Season The Broth: Add the tamari and stir gently to infuse the broth with a balanced umami note.
• Finish With Sesame Seeds: Sprinkle in sesame seeds just before serving for a delicate nutty flavour and crunch.
• Taste And Serve: Adjust seasoning if needed. Pour into a bowl and serve warm.

PREP TIME

5 minutes

COOKING TIME

6 minutes

TIPS

• Soak Seaweed First: Always rehydrate wakame before adding to soup, as it expands significantly.
• Use Firm Tofu: Firm tofu holds its shape better and adds satisfying texture.
• Don’t Overcook: Tofu and seaweed are delicate, so simmer briefly to retain integrity and nutrients.
• Enhance Umami: For extra depth, add a small splash of rice vinegar or a drop of sesame oil.
• Garnish Freely: Top with sliced spring onions or crushed nori for added colour and taste.

VARIATIONS

• Vegan Version: Use vegetable broth instead of bone broth for a plant-based option.
• Protein Boost: Add a soft-boiled egg or sliced mushrooms to enrich the texture and protein.
• Spicy Kick: Include a pinch of chilli flakes or a drop of chilli oil for gentle heat.
• Low Sodium: Use low-sodium broth and reduce tamari slightly if watching salt intake.
• Grain Addition: Stir in a tablespoon of cooked rice or quinoa for more body.

PREPPING AND STORAGE

• Fridge Storage: Store leftover broth in a sealed container in the fridge for up to 2 days. Seaweed may continue to expand slightly.
• Freezer Storage: Freeze broth and tofu together, but add seaweed and sesame seeds fresh when reheating for best texture.
• Reheating Tips: Warm gently on the stove over low heat. Avoid boiling to keep the tofu intact and the broth smooth.