Continue with soup—still a fairly light, nourishing one.

Soups seem simple: just throw all the ingredients into a pot, before serving, sprinkle some pepper or a bit of chicken bouillon, maybe a drizzle of sesame oil—and it usually tastes okay. But the problem is, many soups cooking this way taste the same.

In fact, there is a simple method for making stock, helping you create much more flavors in a soup. Certain dried seafood ingredients are excellent for boosting umami, as they naturally contain amino acids and carry a subtle ocean aroma. For example, simply adding a hint of mussel.

Dried mussels—a preserved form of mussels—are perfect for making seafood stock. They pair wonderfully with radish, creating a broth light and sweet.

🥢 Basic Ingredients
Dried mussels, shredded white radish, frozen tofu, dried chili, ginger shreds, salt, scallions

🥢 Simple Steps

1. Soak the dried mussels until soft, then clean them thoroughly.
2. Add the mussels, dried chili segments, and ginger shreds in pot. Pour in enough water and simmer gently until the water turns milky—a seafood stock.
3. Add the shredded radish, continue simmering for 3–5 minutes.
4. Add the frozen tofu ( thaw in advance ) and a pinch of salt. Simmer over low heat for about 5 minutes, allowing the tofu to absorb the broth while remaining firm and bouncy.
5. Garnish with chopped fresh scallions. Serve on table.

Tips

This soup should use as little oil as possible. If you want a touch of richness, drizzle a small amount of a mild-flavored oil right before or after serving. Olive oil is ideal.

Fresh tofu can replace frozen tofu if you prefer, though the depth of flavor and texture will differ slightly—both versions are worth trying.