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Tomato Seaweed Broth

Delightfully Light Tomato Seaweed Broth in Just 10 Minutes

This Tomato Seaweed Broth is a light and refreshing dish, combining ripe tomatoes and nori for a nutritious soup ready in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 bowls
Course: Soups
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 cups water
  • 4 medium ripe tomatoes peeled and diced
  • 1 sheet nori seaweed torn into pieces
  • 2 tablespoons tsuyu (tempura dipping sauce) gluten-free option if needed
  • 1 pinch salt to taste

Equipment

  • Large Pot
  • Slotted Spoon
  • Knife
  • cutting board

Method
 

Cooking Steps
  1. Boil water in a large pot over medium-high heat.
  2. Blanch the tomatoes for about 30 seconds, then transfer to ice water.
  3. Peel and dice the tomatoes into 3 cm (1 in) cubes.
  4. Tear nori into small pieces.
  5. Add diced tomatoes and tsuyu to the boiling water, simmer for 5 minutes.
  6. Stir in fresh ginger juice and mix well.
  7. Ladle the broth into bowls and top with nori before serving.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 3gSodium: 700mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 45mgCalcium: 2mgIron: 6mg

Notes

Store broth in an airtight container for up to 1 day. Add nori just before serving for crunch.

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