Wakame Seaweed, Tofu and Mushroom Soup(Vegetarian)

Wakame Seaweed, Tofu and Mushroom Soup

15-Minute Zen Bowl: Wakame, Tofu & Mushroom Comfort Soup

Clean umami, ocean minerals, and plant-based nourishment in one simple bowl

This 15-minute Wakame Seaweed, Tofu, and Mushroom Soup is a clean, plant-based comfort dish packed with natural umami and ocean-grown nutrition. Made with premium Japanese dried wakame, this quick recipe delivers essential minerals along with fucoidan and fucoxanthin—compounds known to support gut health, immunity, and balanced energy. Silky tofu and savory mushrooms create a light yet satisfying texture that works perfectly for vegan, vegetarian, and pescatarian diets. Rooted in Japanese food tradition yet versatile for modern fusion cooking, it’s an easy way to bring regenerative, health-focused ingredients into your daily routine. Simple, nourishing, and deeply flavorful, this is everyday Japanese wellness in a bowl.

Cooking time: 15 minutes

Servings: 4 servings

Ingredients:

2 Teaspoons dried Wakame seaweed(4 Grams of dried Wakame seaweed when rehydrated will blossom 10 times in size )

3 cups of water

2 Tablespoons of sesame oil

1 King oyster(Eryngii) mushroom

1 clove of garlic

1 vegan bouillon cube

1/2 block of firm tofu

1/4 onion

1/4 Teaspoon soy sauce

Takanotume(Hawk Claw) chili pepper strips and/or some black pepper to taste

Instructions:

1.

Hydrate dried Wakame seaweed in water for 10 minutes. Lightly squeeze and drain excess water.

2.

Chop up garlic and onion into finely into small consistent pieces. Remove the base from the mushroom and slice lengthwise and cut into 3cm long pieces.

3.

Add sesame oil and chopped vegetables(and a few strips of chili pepper and/or black pepper to your liking) to soup pan and cook on low heat.  Once onions become transparent add in water and vegan bouillon cube.

4.

Cut the tofu into small even cubes and add into soup pan with a little soy sauce and stir the soup gently as not to disfigure the tofu cubes.

5.

Enjoy!

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