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!
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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?
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!
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
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
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!
Recipe FAQs
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.
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).
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.
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!
Chinese Seaweed Soup (紫菜汤)
Ingredients
- 20 g / 0.04 lb dried seaweed (we get it from the Asian supermarket)
- 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.
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.
You’re welcome, Maria! I hope you get to make it soon!
Such an easy recipe but so tasty!
For sure!
I love how quickly this comes together! What a great a flavorful dish full of umami!
Thanks, Andrea! I do love it as an emergency soup!
Oooh I can’t wait to try this seaweed soup! A bowl of nourishing goodness. Yum!
I hope you get to try it soon, Katherine!
I’ve never tried seaweed soup, but I’m really curious to try this recipe! Looks really healthy
It certainly is packed with nutrients, so I hope you get to try it soon!
How much pork mince is usually good for this recipe?
Hi, Lily! We usually use about 200g (0.44lb) 🙂