This is such a delicious and healthy soup that’ll take you no time to make! Packed with vitamins, minerals, and iodine (great for your thyroid glands) this light and flavorful soup is so easy to put together, requires minimal prep work, and is sure to impress your guests even if you’re not a seasoned cook.
So the origins of this soup is Cantonese and I use to have this growing up during the weekdays when my grandma prepared dinner. It’s a nice soup dish many Asian households serve up anytime time of the year and it’s something refreshing and light to go with a big meal.
The seaweed provides a delightful saltiness and umami flavor to the soup and gives it some body. As you may know, there are many types of seaweed out there so make sure you get the right one for this soup. You want to grab the black dried seaweed laver that comes in a disc shape as you can see in the photo below. It’s different from thicker varieties like wakame or kelp seaweed due to its thin strands and spongy consistency which immediately softens in the soup and the slippery texture really compliments the delicate silken tofu and springy pork bits!
If you have trouble finding seaweed laver discs at your local Asian grocery store you can use dried seaweed snack sheets or sliced up Japanese nori sheets for making sushi. Just be sure to get the unflavored version and adjust the salt content of your soup accordingly as some may come seasoned with salt already. Give this soup a try and let me know in the comments below!
Seaweed Tofu Soup
Prep time: 5 min Cook time: 15 min Total time: 20 min Servings: 4
Ingredients
- 1 pack of silken tofu cubed
- 1 cup of dried seaweed laver shredded
- 1/4 cup sliced lean pork
- 1 tsp sugar
- 2 tsp chicken powder
- 1/2 tsp black pepper
- 1 green onion chopped
- 6 cups water
- 1 tbsp oil
- 3 tsp salt to taste
Instructions
- Bring a pot to medium high heat and saute the sliced lean pork in oil for 2 min.
- Add the water, chicken powder, and sugar to the pot and then bring to a boil.
- Add in silken tofu and continue to boil for another 5-8 min.
- Turn off the heat and stir in the dried seaweed, green onions, pepper, and salt to taste.
- Serve hot and enjoy!
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