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!
Servings: 6
Calories: 509kcal
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