Seaweed Soup with Pork Balls

Adapted from NoobCook website.

Seaweed Soup

Delicious Chinese soup on the go – seaweed soup with home made pork balls
紫菜汤

Ingredients:

  • soup base (2.5 litres of water with 2 tsp Woh Hup Ikan Bilis Concentrated Stock)
  • 10g (or more) Chinese dried seaweed 紫菜
  • 200g minced pork
  • chopped spring onions (garnish)
  • 1 tsp oyster sauce
  • 0.5 tsp salt
  • 300 gr silken tofu
  • 0.5 kg Chinese cabbage

Those highlighted in red are additional ingredients or my preferred quantity.

Marinade ingredients (A)

  • 0.5 tbsp light soy sauce
  • 0.5 tbsp corn starch
  • 0.5 tsp Chinese cooking wine (optional)
  • 1 tsp sesame oil
  • dash of white pepper

Directions:

  1. Marinade the pork with the Marinade ingredients (A).
    Shape into individual meat ball (each about 1 tbsp size). Set aside.
  2. Bring soup base to a boil, then add pork balls, one at a time, making sure they don’t stick to one another. Cook for about 3 minutes.
  3. Add additional ingredients such as oyster sauce, cabbage or silken tofu.
    Boiled until cooked.
  4. Cut seaweed pieces to smaller sizes, add on top. Stir the seaweed around and it should spread out nicely due to the hot broth. Boil for a few seconds.
  5. Garnish with chopped spring onions.

Recook Result:

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