Chinese Seaweed Soup with Minced Pork

This Chinese Seaweed Soup with Minced Pork is very simple and nourishing. It takes only 15 minutes to make. So I love making this when I want something quick, healthy, and comforting — especially on days when I don’t feel like cooking too much, but still want a bowl of warm homemade soup.

The flavors are mild yet soothing, with a touch of umami from the seaweed and a light savoriness from the pork. It’s the kind of homely soup that feels both nourishing and effortless.

Watch the full tutorial on how to make Chinese Seaweed Soup with Minced Pork here:

If you love this Chinese Seaweed Soup with Minced Pork recipe, you might also like my Napa Cabbage Soup Recipe.

A Little About the Seaweed (紫菜)

The seaweed used in this recipe is Chinese black seaweed, known as 紫菜 (zǐ cài). This seaweed is usually in the form of thin strands and dried into a loose disk shape. What I love about this ingredient is how convenient it is and the natural umami flavour it adds to the soup:

• You don’t need to wash it — it’s clean and ready to use straight from the packet.
• It expands a lot once it touches hot broth, so start with a small amount. You can always add more later.
• It cooks almost instantly — literally in 30 seconds to a minute — which makes it perfect for a quick soup.
• It gives the broth a gentle umami depth without overpowering the other ingredients.

This type of seaweed is also very versatile. Besides this simple minced pork soup, you can use it as a soup base and add vegetables, tofu, or even noodles to turn it into a balanced one-pot meal.

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Ingredients

• 300 grams minced pork 300克猪肉碎
• 1200 ml water/chicken stock 1200毫升水/鸡汤
• 20 grams Chinese black seaweed 20克紫菜

Seasoning for minced pork (猪肉碎调味料):

• 3/4 teaspoon salt 3/4 茶匙盐
• 1 teaspoon light soy sauce 1 茶匙生抽
• pinch of sugar 少许糖
• 1 teaspoon cornstarch 1 茶匙玉米淀粉

Garnish (装饰):

• 1 tablespoon spring onion/coriander 1汤匙葱/香菜

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How It’s Made

1. Marinate the minced pork with salt, light soy sauce, sugar, and cornstarch. Mix well until combined. For a springier texture, mix in one direction until it forms a firm sticky paste.
2. Bring water or chicken stock to a boil in a pot.
3. Add the marinated minced pork and cook on medium to high heat until it turns from pink to brown and firm. Takes about 5 minutes (the time depends on the size of the meat paste added)
4. Add the dried seaweed. It will cook and soften quickly — within a minute.
5. Taste and adjust seasoning if needed. Garnish with spring onions or coriander before serving.

Cooking Tips

• The seaweed expands a lot, so start with a small handful first.
• Add the seaweed at the very end to keep it tender and slightly crunchy.
• Use chicken stock if you prefer a richer base; water makes the soup lighter. (use unsalted chicken stock as the seaweed adds savouriness and the meat is also seasoned with salt.)
• Mix the pork longer in one direction until it forms a firm sticky paste if you like it springier; less mixing gives it a softer bite.
• Turn this into a meal by adding tofu, leafy vegetables, or noodles.

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This soup is warm, simple, and so comforting. The minced pork adds protein and natural sweetness, the seaweed brings light umami, and the broth ties everything together beautifully. It’s a recipe I always come back to, especially on days when I want something easy but nourishing.

You might enjoy these other recipes:

Korean Seaweed Soup

Easy Chinese Cabbage Soup Recipe, Healthy One-Pot Meals

Daikon Radish and Meatball Soup – Hearty Wholesome Meal

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Print Recipe for Chinese Seaweed Soup with Minced Pork: