Skip to main content


by Thao Le

In Vietnam, seaweed soup has become very popular in recent years. When served cold, a cup of seaweed soup is refreshing, and when served warm, it has a sweet taste that would be enhanced even more. It also contains a lot of nutrients. Adding several additional ingredients to a seaweed soup, for instance, may make it even more intriguing and flavorful.

Squash is a fantastic addition to this Vegan Fuzzy Squash Seaweed Soup, so be sure to incorporate it as a significant component of your vegetarian meal. Heat relief, rheumatism treatment, and diuretic properties are all provided by squash, which is particularly beneficial for those who suffer from high blood pressure, insomnia, or a bitter taste in their mouths. and Food Blogger Duong Yen Nhi (Accnhi) have prepared this recipe for seaweed pumpkin soup for you to enjoy!

Total Time
20 mins

Translate this page to your language!

Simple Tasty Recipes

Ingredients for 2 Servings

  • 1
    Fuzzy Squash
  • 50
    grams Raw Peanuts (crushed or pureed)
  • 5
    grams of Dried Seaweed (the kind used to make soup)
  • 1
    box of Silken Tofu (cut into bite-sized cubes)


  • Preparation Time
    10 mins
  • Cooking Time
    10 mins
  • Total Time
    20 mins

Goes Great with


  2. Fuzzy Squash: Under cold running water, thoroughly rinse the squash. With a paring knife, trim the stem and bloom end. Scrape off the outer layer of the squash using the back of a paring knife to remove the fuzz.
  3. Preserve as much skin as possible to maximize nutrition retention. Then julienne the squash with a spiralizer and scoop the seeds. You may also chop the squash into your favorite shapes.
  4. Dried Seaweed: Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water.
  5. Drain or squeeze the water out. If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths. Set it aside. 
  7. Step 1: Cooking
  8. Begin by bringing 1 liter of water to a boil in a pot over high heat, then adding the raw peanuts and cooking until soft, about 10 minutes.
  9. After that, add the squash scoops and season with 1 teaspoon of salt. Continue with the julienned squash, seaweed, and silken tofu.
  10. Step 2: Finish
  11. Cook the soup for another 5 minutes, or until the vegetables are tender, then garnish with finely chopped cilantro and freshly ground pepper, and you are done.


th10 154a

th10 155

th10 156

With a few simple additions like cooking squash with other vegetables, Vegan Fuzzy Squash Seaweed Soup takes on an entirely new flavor and appearance while preserving its health benefits. You may season the soup according to your preference. This healthy soup is made with love by and Food Blogger Duong Yen Nhi (Accnhi).

Goes Great with

Cooking Convertion Calculator

Find the recipe you want using our search engine

Download the Vegetarian Nutrition Booklet for Kids and Adolescents