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Chinese Sargassum Soup in a pot.
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Chinese Sargassum Soup (海藻湯)

Chinese Sargassum Soup is a soup you won't find in restaurants. It's packed with nutrients, plus you'll get the health benefits of the seaweed itself!
Prep Time40 minutes
Cook Time20 minutes
Chicken and Pork Stock Cooking Time3 hours
Total Time4 hours
Course: Dinner, Lunch, Soup
Cuisine: Asian, Cantonese, Chinese
Servings: 10
Calories: 214kcal
Author: Jeannette

Equipment

  • Colander

Ingredients

  • 50 g / 0.11 lb dehydrated sargassum
  • 20 g / 0.04 lb dehydrated rehmannia glutinosa
  • 2 honey dates
  • 1 tsp salt (or to taste)
  • 1 tbsp chicken bouillon powder
  • 5 L / 21 US cup chicken and pork stock

Instructions

  • Rinse then soak the sargassum and rehmannia glutinosa in cool water for 30 minutes or until the seaweed has expanded and softened.
  • Pour the ingredients into a colander to drip dry.
  • Bring the pot of stock to a boil and add the soaked ingredients in along with the salt and chicken bouillon powder.
  • Let it come back to a boil, then turn the heat down to medium heat.
  • Have the soup simmer for 15 minutes, then serve immediately as is!

Notes

  • Avoid soaking the seaweed for too long. This will make it mushier, which won't be as enjoyable to eat.
  • Keep the seasoning simple. This recipe has a mild flavor profile, so you don't want to overpower the natural taste.
  • Clean the sargassum well. Rinse it a few more times if needed so that the dirt and impurities can be rinsed away.
  • We get all the dried ingredients from Chinese medicinal shops. They're sold dehydrated and in plastic bags.
  • You can find the honey dates at Asian grocery stores as well.

Nutrition

Calories: 214kcal | Carbohydrates: 25g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 1067mg | Potassium: 527mg | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg