Ingredients Serves 5 - 6
- 4 potatoes
- 1 carrot
- 2 bay leaves
- 7 oz/200 g silken tofu
- Small bunch dill
- 3 nori sheets
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp asafoetida (optional)
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
Peel 4 medium-size potatoes and cut them into pieces. Peel one carrot and cut it into small cubes.
Place the potatoes and carrot into a soup pan, pour 8 cups of water and bring to a boil. Add 1-2 bay leaves, cover a pan with a lid and cook over low heat for 15 minutes or until potato is soft.
Whil the veggies are boiling, cut the tofu into small cubes. Chop the dill finely.
Cut the nori sheets with scissors into bite size squares.
Add 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of paprika and 1/2 teaspoon of asafoetida into a pan. Next, add tofu and nori, stir and cook for another 2-3 minutes.
Towards the end, add 1 tablespoon of sesame seeds, chopped dill and 2 tablespoons of soy sauce. Remove the pan from heat. The soup is ready, enjoy!