Soothing Seaweed Soup (with Pork Balls and Soft Tofu)
This Chinese Seaweed soup is not only light, full of umami, and packed with nutrition, but it will definitely make you feel better on a rainy day!
Equipment
- 1 soup pot
Ingredients
- 1 can chicken broth 412ml
- 1.5 cups water
- 10-15 frozen or fresh pork balls
- 1 package mung bean noodles or any other rice noodle variety you have one hand
- 1 package soft or medium soft tofu (approx 300g)
- 1 bunch dried seaweed can be found at most Asian supermarkets (comes in a circular disc form). This seaweed is not the same as Korean snacking salted seaweed!
Instructions
- Cut the tofu into half inch cubes.
- On medium heat, start by bringing the chicken broth and water to a gentle simmer in a large pot. This forms the flavorful base of your soup.
- Once broth is simmering, add in your frozen or fresh pork balls.
- Add in your mung bean noodles and allow them to soak and rehydrate for about 1 minute.
- Add in your cubed soft tofu and be very gentle handling it as they can break easily.
- Gently rip the seaweed from the disc shape and add it to your pot. Bring heat down to low and gently simmer the mixture for another 5-10 minutes until mung bean noodles are soft and pork balls float to the surface.
- Because the canned chicken broth already has a lot of sodium, give it a quick taste before adding any additional seasoning. You can add salt, white pepper, or more chicken powder if you'd like.
- Serve piping hot and enjoy!