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Chinese Seaweed Soup with Minced Pork
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Chinese Seaweed Soup with Minced Pork

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2 servings

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

Instructions

  • 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.
  • Bring water or chicken stock to a boil in a pot.
  • 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)
  • Add the dried seaweed. It will cook and soften quickly — within a minute.
  • Taste and adjust seasoning if needed. Garnish with spring onions or coriander before serving.

Notes

  • 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.