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    Home » Soup » Chinese Seaweed Soup (紫菜汤)

    Published: Jul 29, 2021 · Last Modified: Jul 29, 2021 by Jeannette ·

    Chinese Seaweed Soup (紫菜汤)

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    Chinese Seaweed Soup in a bowl with a spoon in it.
    Chinese Seaweed Soup in a bowl with a spoon in it.
    Chinese Seaweed Soup in a pot.

    In just 3 steps, you can have a deliciously humble Chinese Seaweed Soup ready for your family! Nourish the body with this light and umami-packed weeknight regular that will be on the dinner table in only 25 minutes from start to finish!

    If you love simple recipes like this one, check out more than 30 of our easy Asian dinner ideas!

    Chinese Seaweed Soup in a bowl with a spoon in it.

    A simmer and serve recipe the whole family adores

    Every household has their secret emergency recipe saved for those days when there’s just no time, and Grandma’s easy 25-minute Chinese Seaweed Soup is ours.

    While I can never get enough of her homemade soups that are a true labor of love, this one pot wonder completes our dinners every time.

    You certainly won’t be disappointed with it, especially when everything comes together using only 7 ingredients (half of which are for seasoning)!

    If you’re after an easy soup full of umami that complements every side dish, this is it. Enjoy each spoonful studded with juicy mince and oozing porky goodness.

    Better yet, say goodbye to slaving away in the kitchen and hello to more ME time!

    Which seaweed do I use?

    Dried seaweed in its packet.

    There are many different types of 紫菜 (pronounced ‘ji choy’ in Cantonese) available at the shops, from marinated to fresh to dried. For our Chinese Seaweed Soup, we use the dried version found in packets from Asian supermarkets. They’re sold in a circular shape, very dark (almost black) and quite light in weight.

    The color is similar to how black moss [an ingredient we use for Grandma’s Lo Han Jai (Buddha’s Delight 罗汉斋)] is when it’s dehydrated. It has a strong savory flavor signature to the umami taste and mild sweet undertones.

    It’s not the same as the Korean roasted and salted version (Gim-gui 김구이) that you can snack on, though! The ones we use are denser and come without the layer of oil you’d normally get on the popular snack.

    What is ji choy good for?

    Don’t be fooled by this dish’s simplicity; the main ingredient is actually packed with nutrients!

    You’ll find a generous amount of fiber in seaweed that’s ideal for the digestive system. It’s also packed with a variety of vitamins, including calcium, sodium and vitamins A, K, E and C.

    There are also benefits that help with inflammation and cardiovascular health and it’s relatively low in calories. That’s why it’s a widely popular ingredient to eat, especially as part of a Chinese Seaweed Soup!

    Chinese Seaweed Soup in a bowl with a spoon in it.

    Why this recipe works

    • Cooking the seaweed with the mince stock fuses the flavors from the get-go.
    • Using dried ji choy means stronger umami and a mildly crunchy texture.
    • Keeping the seasoning light gives the other ingredients a chance to really shine.

    What you’ll need

    Bowls of water and pork along with tofu tubes and dishes of dried seaweed, salt, rock sugar and chicken bouillon powder.

    Recipe Modifications

    We used rock sugar for our Chinese Seaweed Soup, but you can use regular sugar if that’s what you have on hand. If you do end up using white sugar, I would recommend 1/2 tsp or to taste.

    Adding tofu is entirely optional. You can opt for firm or silken versions, depending on your preference. Cut them into smaller pieces to your liking and be mindful that the softer they are, the more delicate.

    Pork mince is easiest for this recipe, but some families make them into pork balls the way Grandma makes her filling for Stuffed Bittermelon Soup (Canh Khổ Qua).

    How to make this recipe

    Pork mince in water in a pot.

    Bring the water to a boil, then add the mince, salt, sugar and chicken bouillon powder in to simmer for 10 minutes or until the pork is cooked.

    Seaweed and pork mince in a pot of water.

    Rinse the seaweed in cold water to remove any impurities and squeeze the liquid out, then add it to the pot.

    Chinese Seaweed Soup in a pot.

    Boil the soup for 5 minutes before adding the tofu in to cook for another 5 minutes.

    Serve as immediately is!

    Recipe FAQs

    Can I use fresh seaweed?

    Definitely! Just make sure to rinse it very well because it will have the sea smell lingering. I would suggest soaking and rinsing it in cold water at least 3 times as we do with all our herbs and aromatics.

    Can I substitute the pork mince for a different protein?

    You sure can! Ground chicken or turkey will work well as a substitute. Other options include seafood like shrimp, squid and mussels. You can even go for the same fish balls we use in our Curry Fish Balls (咖喱魚蛋).

    How can I store it?

    Keep everything in an air-tight container and refrigerate it. It will last up to 3 days if sealed properly.

    Tips for the best results

    • Use a vegetable or meat stock. This helps to deepen the soup’s flavor and give it another layer of savoriness.
    • Opt for a fattier mince. The fat will render out into the liquid and will improve its taste as well as its texture.
    • Toast the seaweed. Give it a light toast in a wok or pan to really bring out its flavors before adding it to the soup.
    Chinese Seaweed Soup in a pot.

    Make a simple meal out of it!

    • Start light with these super easy Steamed Oysters with Ginger and Shallots.
    • Fill the table with our favorite classics: Rice Cooker Chicken and Mushroom Rice, Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨) and Stir Fried Pea Shoots with Garlic.
    • This 3-ingredient Chinese Silky Egg Pudding (冰花燉蛋) is the perfect way to end the night!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Chinese Seaweed Soup in a bowl with a spoon in it.

    Chinese Seaweed Soup (紫菜汤)

    In just 3 steps, you can have a Chinese Seaweed Soup ready! Nourish the body with this weeknight regular ready in only 25 minutes!
    5 from 5 votes
    Print Pin Rate
    Cook Time: 25 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 509kcal
    Author: Jeannette

    Ingredients

    • 20 g / 0.04 lb dried seaweed (we get it from the Asian supermarket)
    • 500 g / 1.1 lb pork mince
    • 1 tsp salt (or to taste)
    • 10 g / 0.02 lb rock sugar (or 1/2 tsp sugar; to taste)
    • 1 tbsp chicken bouillon powder
    • 500 g / 1.1 lb tofu (silken or firm)
    • 1 1/2 L / 6.3 US cup water

    Instructions

    • Bring the water to a boil, then add the mince, salt, sugar and chicken bouillon powder in to simmer for 10 minutes or until the pork is cooked.
    • Rinse the seaweed in cold water to remove any impurities and squeeze the liquid out, then add it to the pot.
    • Boil the soup for 5 minutes before adding the tofu in to cook for another 5 minutes.
    • Serve as immediately is!

    Notes

    • Use a vegetable or meat stock. This helps to deepen the soup's flavor and give it another layer of savoriness.
    • Opt for a fattier mince. The fat will render out into the liquid and will improve its taste as well as its texture.
    • Toast the seaweed. Give it a light toast in a wok or pan to really bring out its flavors before adding it to the soup.
    • We used rock sugar for this recipe, but you can use regular sugar if that's what you have on hand.
    • Adding tofu is entirely optional. You can opt for firm or silken versions, depending on your preference. Cut them into smaller pieces to your liking and be mindful that the softer they are, the more delicate.
    • Pork mince is easiest for this recipe, but some families like to make them into pork balls.

    Nutrition

    Calories: 509kcal | Carbohydrates: 56g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 646mg | Potassium: 242mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 15mg | Calcium: 171mg | Iron: 5mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    « Chả Giò (Vietnamese Spring Rolls)
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    Reader Interactions

    Comments

    1. Maria says

      July 30, 2021 at 7:51 pm

      5 stars
      This is new to me but I love this soup cause its perfect for the weather in our country! It is also easy to make <3 Thank you for giving tips on how to make it better.

      Reply
      • Jeannette says

        August 02, 2021 at 10:02 pm

        You’re welcome, Maria! I hope you get to make it soon!

        Reply
    2. Beth Sachs says

      July 30, 2021 at 9:48 pm

      5 stars
      Such an easy recipe but so tasty!

      Reply
      • Jeannette says

        August 02, 2021 at 10:02 pm

        For sure!

        Reply
    3. Andrea says

      July 30, 2021 at 10:06 pm

      5 stars
      I love how quickly this comes together! What a great a flavorful dish full of umami!

      Reply
      • Jeannette says

        August 02, 2021 at 10:02 pm

        Thanks, Andrea! I do love it as an emergency soup!

        Reply
    4. Katherine says

      July 30, 2021 at 10:37 pm

      5 stars
      Oooh I can’t wait to try this seaweed soup! A bowl of nourishing goodness. Yum!

      Reply
      • Jeannette says

        August 02, 2021 at 10:02 pm

        I hope you get to try it soon, Katherine!

        Reply
    5. Alejandra says

      July 30, 2021 at 11:21 pm

      5 stars
      I’ve never tried seaweed soup, but I’m really curious to try this recipe! Looks really healthy

      Reply
      • Jeannette says

        August 02, 2021 at 10:03 pm

        It certainly is packed with nutrients, so I hope you get to try it soon!

        Reply
    6. Lily says

      October 29, 2021 at 3:08 pm

      How much pork mince is usually good for this recipe?

      Reply
      • Jeannette says

        November 01, 2021 at 7:12 pm

        Hi, Lily! We usually use about 200g (0.44lb) 🙂

        Reply
    7. IC says

      January 26, 2022 at 8:39 am

      The pork mince isn’t listed in the ingredient list in the recipe. How much pork mince are you using? Thx!

      Reply
      • Jeannette says

        January 26, 2022 at 2:27 pm

        Hi! Thanks for the spot! I’ve adjusted the recipe so that it’s 500g of pork mince.

        Reply

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