COLLAGEN BROTH WITH SEAWEED AND TOFU SOUP
Collagen Broth With Seaweed And Tofu Soup is a light and nourishing recipe that blends the restorative benefits of collagen with Japanese-inspired flavours. Simmering a chicken wing that releases collagen, which supports joint health and gut function, creates a gentle yet nutritious broth. Into this base, rehydrated wakame seaweed adds a delicate oceanic flavour and an impressive mineral boost, while firm tofu provides plant-based protein and a tender texture. The spring onion and ginger contribute brightness and warmth, ensuring each spoonful feels refreshing yet deeply satisfying. A sprinkle of sesame seeds rounds off the broth with a subtle nutty note, creating balance and richness without heaviness. The collagen Broth With Seaweed And Tofu Soup is quick to prepare, comforting on a cold day and ideal for anyone seeking clean and nourishing flavours 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
The following ingredients are required to make collagen broth with seaweed and tofu soup:
- 200 grams | 7.05 ounces | 1 chicken wing with bone
- 500 millilitres | 16.91 fluid ounces | 2 cups water
- 2 grams | 0.07 ounces | 1 tablespoon dried wakame seaweed
- 80 grams | 2.82 ounces | ½ cup firm tofu cubed
- 10 grams | 0.35 ounces | ¼ cup spring onion thinly sliced
- 2 grams | 0.07 ounces | 1 teaspoon fresh ginger grated
- 1.5 grams | 0.05 ounces | ¼ teaspoon sea salt or to taste
FULL NUTRITIONAL INFORMATION
- Calories: 220 kilocalories
- Fat: 11.6 grams
- Saturated Fat: 2.7 grams
- Carbohydrate: 4.0 grams
- Fibre: 1.2 grams
- Protein: 25.2 grams
- Cholesterol: 68 milligrams
- Sodium: 700 milligrams
- Calcium: 325 milligrams
- Potassium: 320 milligrams
- Iron: 2.5 milligrams
PREPARATION
- Rehydrate Wakame: Place dried wakame in a small bowl, cover with cold water and soak for 5 minutes. Drain and squeeze out excess water and chop if pieces are large.
- Set Up The Pot: Rinse the chicken wing under cold water. Add it to a medium saucepan with 500 millilitres (2 cups) of water, which ensures the wing is fully submerged.
- Bring To A Boil: Heat over medium flame until a gentle boil forms. Skim any foam with a spoon to keep the broth clear and clean-tasting.
- Slow Simmer: Reduce the heat to low, partially cover it and simmer 20 to 25 minutes to extract collagen and flavour from the bone.
- Add Aromatics: Stir in grated ginger and simmer 1 minute so the aroma opens up.
- Tofu And Seaweed: Add firm tofu cubes and the soaked wakame. Simmer gently 3 to 4 minutes; keep the heat low so tofu stays intact.
- Shred The Chicken: Lift out the wing with tongs, cool briefly, remove skin and bone, shred the meat and return it to the pot.
- Season And Finish: Stir in sea salt and spring onion. This final seasoning gives Collagen Broth With Seaweed And Tofu Soup its clean and savoury balance.
- Taste And Adjust: Add a splash of hot water if the broth tastes strong or simmer 2 to 3 minutes uncovered if it tastes light.
- Serve: Ladle into a warm bowl. For optional garnishing, sprinkle a pinch of toasted sesame seeds or crushed nori.
PREPARATION TIME
5 minutes
COOKING TIME
30 minutes
TIPS
- Soak Seaweed First: Wakame expands quickly, so rehydrate before adding it to collagen broth with seaweed and tofu soup.
- Choose Firm Tofu: It keeps its shape during simmering and delivers better texture.
- Don’t Overcook: Tofu and seaweed are delicate, so short simmering keeps nutrients and integrity intact.
- Enhance Umami: Add a splash of tamari or sesame oil for depth and savoury balance.
- Garnish Freely: Spring onion, sesame seeds or crushed nori enhance flavour and presentation.
VARIATIONS
- Vegan Version: Replace chicken wing with vegetable broth and double the tofu.
- Protein Boost: Add a soft-boiled egg or shiitake mushrooms for extra nutrition.
- Spicy Kick: Include a pinch of chilli flakes or chilli oil for gentle heat.
- Low Sodium: Reduce added salt and rely on ginger, herbs or a splash of rice vinegar.
- Grain Addition: Stir in a spoonful of cooked rice or quinoa for extra body.
PREPPING AND STORAGE
- Refrigerator Storage: Store cooled broth in a sealed container for up to 2 days. Seaweed may expand slightly during storage.
- Freezer Storage: Freeze broth with chicken and tofu, but add seaweed fresh after reheating for best texture.
- Reheating Tips: Warm slowly on the stove over low heat. Avoid boiling to preserve tofu and seaweed integrity.
