Seaweed and Tofu

This soup is a combination of Polish, Spanish and Japanese recipes. I started cooking just a generic vegetable soup, but then I added chopped celery sticks, courgettes, can of tomato, seaweed and tofu.

I don't use vegetable stock cubes as there are to many chemicals in them, but what seams to be working with each soup is something my grandma told me once. You need to chop the onions and fry them on the pan with butter allowing to change the colour slightly. The more butter the better the soup will be, but you know, too much may be too much :)

Tofu was prepared separately. I have used crushed garlic, ginger powder, sesame seeds and butter to prepare it. You can first prepare the marinade and toss in the tofu pieces for 10-15min, but I was rushing (had a date yesterday :) so didn't have time for that. I have melted a bit of butter (you can also use olive oil, the one for baking and roasting, NOT extra virgin) and added garlic, ginger and sesame seeds, and tofu. Stirring is very important as this ingredients can burn very quickly. When they are brown, they are ready. 

Seaweed was sprinkled on top of the soup just before serving as it doesn't have to stay in a bowling water for long, at least the version I have got.