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Haidai doufu tang
Kelp and tofu soup
Haidai doufu tang (海带豆腐汤): light kelp and tofu soup with ginger and spring onion
Kelp and tofu soup is everyday drinking soup across China, ladled out at family dinners in Qingdao, Dalian and inland cities alike, and thought of as cooling and good for the body. Strips of kelp give a savoury sea flavour, cubes of soft tofu turn tender in the broth, and ginger, white pepper and spring onion keep it clean and warming. Each bowl has about 130 kcal and roughly 12 g of protein, from the tofu, so it is a light side soup rather than a high-protein meal. The common mistake is not rinsing dried kelp well: grit and the white salt bloom make the soup cloudy and harsh. Chef's tip: simmer the kelp first on its own for 10 minutes; it softens and seasons the water before the tofu goes in.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 oz dried kelp (haidai) stripssoaked in water for 30 minutes, rinsed and cut into strips
- 14 oz medium-firm tofucut into 2 cm cubes
- 1 ⅛ in fresh gingersliced
- 1.2 litre water
- 1 tsp salt
- ¼ tsp ground white pepper
- 2 spring onionssliced
- 1 tsp toasted sesame oil (optional)
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Method
0/4 doneStep 1: Put 1 oz dried kelp (haidai) strips, 1 ⅛ in fresh ginger and 1.2 litre water in a pot and bring to the boil. Lower the heat and simmer for 10 minutes, until the kelp is tender when pinched.
10 minStep 2: Slide in 14 oz medium-firm tofu and simmer gently for 5 minutes, until the tofu is hot through and wobbles when the pot is shaken. Don't stir hard or it will break.
5 minStep 3: Season with 1 tsp salt and ¼ tsp ground white pepper, then taste.
Step 4: Ladle into bowls and finish with 2 spring onions and a few drops of 1 tsp toasted sesame oil.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 12 g
- Carbs
- 4 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does haidai doufu tang take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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