Seaweed Soup

The seaweed has many nutritional qualities. It is a rich source of antioxidants, such as beta-carotene, and the vitamins B1 (thiamine, which keeps nerves and muscle tissue healthy), B2 (riboflavin, which helps the body to absorb iron and is therefore good for anaemics) and vitamin B12.

Whenever I run out of the regular soup to cook in the daily menu, this is the soup that will save the day. It is very easy to cook and the children just love it.

Seaweed Soup



50 gm dried seaweed, purple variety
50 gm pork, cut into strips
3 pieces seafood tofu, cut to smaller pieces
1 teaspoon toong choy (preserved Chinese cabbage)
1 teaspoon tapioca flour
1 thumb-size ginger, smashed
salt, soy sauce, sesame oil, pepper
1 egg, beaten
1 ½ liter water

1. Marinate the pork with salt, soy sauce, pepper and sesame oil.
2. Place toong choy, ginger and water into the pot and bring to boil.
3. Toss pork in tapioca flour and stir into stock.
4. Add in the tofu.
5. Rinse the seaweed just before adding in.
6. Bring to boil.
7. Stir in the egg and add salt to taste.
8. Serve hot with a dash of pepper.