Seaweed Soup

          This is a real healthy, light and a simple vegetarian version of seaweed soup, a popular cuisine among the Koreans, Chinese and Japanese. Seaweeds contain a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended in your diet. 

          Traditionally, seaweed soup, apart from the basic seaweeds, is made using small bite size pieces of stir fried beef, chicken, shrimps or pork. For a veg. version, you may try with tofu, paneer, mushrooms, noodles or any veggie. Made with very few ingredients, it can be dished out in a jiffy for a great comfort meal. So check the step by step pictorial recipe to prepare this nutritious one-pot delicacy. 

          My son was able to get these seaweed sheets from South Korea on his recent visit. So I decided to give it a try. 

          At first I was quite skeptical as to how it would taste as this was my first try. But surprisingly it turned out quite yum and I loved it. 

          You may enjoy it for breakfast or for a light dinner. It can be had as it is, with steamed rice, noodles or any grilled stuff as a side dish. Choice is yours. 

          Traditionally a thicker and unprocessed variety of dried seaweeds are used for this kind of a soup. But as I just had these finely pressed nori sheets, I decided to try with them. The only difference was that there was no need to soak it for a longer time. I just soaked for 5-10 minutes and it turned soft. 

          The Koreans call this soup as Miyeok Guk or a Birthday soup and is given to new mothers for a couple of weeks for her recovery from childbirth. On the other hand, the Japanese love to relish Seaweed Soup with Tofu, noodles and Dashi-Miso broth.

• 30 small seaweed sheets
• 1/2 cup small paneer cubes 
• 2 tbsp. oil
• 1 tbsp. chopped garlic
• 1 sliced onion
• 3 cups stock
• 1 tbsp. soya sauce
• 1 tbsp. sesame oil
• 1/2 tsp. red chili flakes (opt)

          Soak the seaweed in lukewarm water for 5-10 minutes. Wash well and drain. Keep aside. 

          Heat oil in a pan and sauté the paneer cubes till light brown. Drain and keep aside. 

          In the same oil sauté the garlic till golden brown. Add the sliced onion and continue to fry till it turns translucent. 

          Add the stock and bring it to a boil. Now add the drained seaweed and soya sauce. Simmer for 2 minutes.

          Add the sesame oil and the fried paneer cubes. Simmer further for 2 more minutes and switch off the flame. Serve in individual bowls, garnished with red chili flakes. 

          

                        I used 30 of these small seaweed sheets.

                        Soak seaweed in lukewarm water for 5-10 minutes & drain.

                        Heat oil & sauté paneer cubes till light brown. Drain & keep aside. 

                        Sauté garlic too, till golden brown. Add onion & sauté till it turns                                                        translucent. 

                        Add the stock & bring it to a boil. 

                        Now add the drained seaweed 

                        & soya sauce. Simmer for 2 minutes.

                         Add the sesame oil and 

                        fried paneer cubes. Simmer further for 2 more minutes.

                                  Serve in individual bowls, garnished with red chili flakes. 

Tofu Salami Bites

            These delicate small bites are so simple and easy to prepare. Great for a kids party or kids lunch box, they can also be served as appetizers, after-school snacks, tea-time snacks, etc. It can be dished out in a jiffy and satisfies your hunger pangs. You can go ahead and make use of any flavored cheese spread, mayo or grated cheese instead. So check for an easy step by step pictorial recipe to prepare it.

• 6 thick slices of Tofu
• 3 slices of chicken salami
• 2-3 tbsp. cream cheese
• 1/2 cup chopped veggies (cucumber, onion & tomato)
• 1 tbsp. chopped coriander leaves
• 1/4 tsp. red chili flakes
• 1-2 tbsp. oil

          Heat oil in a pan and toast the sliced tofu and salami separately. Drain and keep aside. Slice the salami into two pieces.

          To assemble - Spread a layer of the cream cheese over the toasted tofu. Place the sliced salami over it, followed by the chopped veggies, coriander leaves and chili flakes.

           Serve these delicate small bites as appetizers, snacks or as a tea-time snacks. 

                                               Heat oil in a pan and toast the sliced tofu.... 

                                          ...and salami separately. Drain and keep aside. 

                                  Spread a layer of the cream cheese over the toasted tofu. 

                                 Place sliced salami over it, followed by the chopped veggies, 
                                 coriander leaves and chili flakes.

                           Serve these small bites as appetizers, snacks or as tea-time snacks. 

Achari Tofu Butter Masala

          Tofu is rich in protein and calcium. It lowers cholesterol level, makes the bones stronger and increases blood circulation. So here is a yummy side dish that is so easy and simple to make. It is an absolute delicacy and is also a perfect party dish. 

          Tofu chunks are slightly sautéed and then simmered in a onion-tomato-coconut gravy. A healthy substitute to paneer (cottage cheese), it can be served with jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapatti. 

• 200 gms. tofu, cubed
• 1 tbsp. oil
• 2 tbsp. butter
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1-2 onion, roughly chopped
• 3-4 garlic cloves
• 1" ginger
• 1 tomato, roughly chopped
• 1/4 cup coconut
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. bottled lime pickle masala 
• 3-4 tbsp. coriander leaves, chopped

          Grind the onion, ginger, garlic, tomatoes and coconut with little water into a smooth paste. Keep aside. 

          Heat oil and butter in a pan and fry the the tofu slightly. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida.

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and mix well. Add the sautéed tofu, kasuri methi and 1/2 cup water. 

          Cover and simmer for 4-5 minutes on a low flame. When done, add the lime pickle masala and mix well.

          Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.