Can a Soup This Healthy Really Take Just 10 Minutes?

Have you ever stood in your kitchen, hungry and short on time, wondering if you could whip up something nourishing in under 15 minutes? Most people assume a good soup takes hours to simmer for deep flavor. But what if we told you there’s a Japanese soup—packed with nutrients, soothing texture, and comfort—that’s ready in just 10 minutes?

Say hello to Japanese Okra Seaweed Soup—known in Japan as オクラとわかめのスープ (Okura to Wakame no Sūpu). It’s simple, fast, and surprisingly satisfying.

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Why Japanese Okra Seaweed Soup is a Must-Try

This soup is perfect for busy weekdays or whenever you crave something warm, light, and packed with umami. The ingredients are few, the prep is minimal, and the cooking time is unbelievably short—just 10 minutes!

Despite its simplicity, this soup feels like a warm hug. The okra brings a gentle thickness, the wakame adds a taste of the sea, and the egg ribbons make it silky and rich. It’s a balanced bowl of health, comfort, and Japanese simplicity.

Okra Seaweed Soup オクラとわかめのスープ @JapanDishes

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Essential Ingredients: What You Need and Why

Here’s what makes this soup special and what each ingredient contributes:

• Dried Wakame Seaweed (2g)
  Rehydrates quickly and adds minerals, iodine, and umami flavor.
  Substitute: Fresh seaweed or spinach if wakame is unavailable.
• Okra (3 pods)
  Naturally thickens the broth with its unique texture. Rich in fiber and vitamin C.
  Variation: Use frozen sliced okra to save time.
• Bacon (2 slices)
  Adds savory richness and a bit of saltiness to balance the soup.
  Substitute: Ham, turkey bacon, or plant-based bacon for vegetarian versions.
• Water (400ml)
  Forms the base of the soup. Adjust for thicker or thinner soup as needed.
• Chicken Stock Powder (2 tsp)
  Gives depth and umami flavor quickly.
  Alternative: Use dashi powder for a more traditional Japanese taste.
• Soy Sauce (½ tsp)
  Adds a hint of salty umami and color.
• Egg (1)
  Whisked and added at the end for a silky texture.
• Sesame Oil (1 tsp)
  Finishes the soup with a toasty aroma and flavor.
• Salt and Pepper (to taste)
  Used to fine-tune the balance at the end.

Step-by-Step Instructions

Here’s how to make this comforting bowl of Japanese Okra Seaweed Soup in under 10 minutes.

1. Prepare the Ingredients

• Soak 2g of dried wakame seaweed in water for 5 minutes until it softens. Drain well.
• Trim the tops and ends off 3 fresh okra pods, then slice them into 1cm thick rounds.
• Cut 2 slices of bacon into small bite-sized strips, around 1cm wide.
• Beat 1 egg in a small bowl and set aside.

2. Build the Base

• In a medium saucepan, add:
  • 400ml of water
  • 2 teaspoons chicken stock powder
  • ½ teaspoon soy sauce
  • soaked and drained wakame
  • sliced okra
  • chopped bacon
• Bring to a boil over medium heat. Let it gently boil for about 3–4 minutes until okra becomes slightly tender.

3. Add the Egg

• Turn the heat down slightly.
• Slowly pour the beaten egg in a thin stream over the boiling soup.
• Use chopsticks or a fork to gently stir in a circular motion. This creates soft egg ribbons.

4. Finish the Soup

• Drizzle in 1 teaspoon of sesame oil.
• Season with a pinch of salt and black pepper to taste.
• Turn off the heat and let the soup sit for 30 seconds to allow flavors to blend.

オクラとわかめのスープ @JapanDishes

Secrets to Success and Expert Tips

• Timing matters: Add okra after the water has begun to warm but before it boils, so it softens without becoming too slimy.
• Egg texture: Stirring immediately after adding the egg helps create thin, beautiful ribbons instead of clumps.
• Use low-sodium soy sauce or broth if you’re watching your salt intake.
• Pre-slice your ingredients the night before for an even faster cook time.

Assembly: Bring It All Together

Once your soup is finished, ladle it into a bowl and enjoy it immediately while it’s warm and comforting.

Presentation Tips:

• Use a small Japanese ceramic soup bowl for an authentic look.
• Garnish with a pinch of finely chopped green onion or toasted sesame seeds.
• Pair with a bowl of steamed rice for a full Japanese-style meal.

A comforting bowl of Japanese okra seaweed soup light, healthy, and packed with flavor. @JapanDishes

Storage and Make-Ahead Tips

While this soup is best fresh, you can store leftovers:

• Refrigerator: Store in an airtight container for up to 2 days.
• Reheating: Gently reheat over low heat on the stove. Avoid boiling, or the egg may become rubbery.
• Make-ahead tip: Pre-slice the okra and bacon and keep in a sealed container in the fridge for up to 2 days. Soak wakame right before cooking.

Recipe Variations: Get Creative

Want to mix it up? Here are some ideas:

• Vegetarian Version: Skip the bacon and use mushroom broth or kombu dashi.
• Spicy Kick: Add a pinch of chili flakes or a few drops of chili oil at the end.
• Miso Twist: Stir in 1 teaspoon of white miso paste after turning off the heat.
• Extra Protein: Add tofu cubes or cooked chicken strips.
• Kid-Friendly: Use ham instead of bacon for a milder flavor.

Love okra? You're in luck! If you're looking for another quick recipe using this versatile vegetable, try our Okra Beef Roll recipe. It’s also ready in under 10 minutes and makes the perfect side dish or bento filler alongside your Japanese Okra Seaweed Soup.

オクラビーフロール @JapanDishes

Conclusion: A Soup Worth Repeating

With just a handful of ingredients and 10 minutes on the clock, Japanese Okra Seaweed Soup is a fantastic go-to for anyone seeking comfort, flavor, and health in one bowl. It’s easy to make, endlessly adaptable, and surprisingly delicious for how simple it is. Whether you’re a beginner in Japanese cooking or just looking for a quick weekday meal, this recipe is a keeper.

So next time you’re staring into your pantry, remember: one pot, ten minutes, and a few simple ingredients can bring a taste of Japan to your kitchen.

If you're planning a cozy Japanese meal at home, why not pair this quick soup with some travel inspiration? Check out this 3-day itinerary in Nara to explore where traditional dishes like Japanese Okra Seaweed Soup often originate. It’s a great way to connect your kitchen with the beauty of Japan’s cultural heritage.

FAQs About Japanese Okra Seaweed Soup

Q1: Is Okra Seaweed Soup healthy?
Yes! It’s low in calories, high in fiber, and full of nutrients from the seaweed and okra. The egg adds protein, making it a balanced dish.

Q2: Can I use frozen okra?
Absolutely. Just thaw and slice before using. It saves time and works well.

Q3: What’s the best substitute for wakame?
Spinach or napa cabbage can be used, but they won’t provide the same umami flavor as wakame.

Q4: Can I make this soup vegetarian?
Yes! Replace the bacon with tofu and use vegetable broth or kombu dashi instead of chicken stock.

Q5: Can I meal prep this soup?
Yes, but it’s best eaten fresh. You can prep the chopped ingredients ahead and cook the soup when needed.