Seaweed Soup with Minced Pork

Frankly, I don’t know what kind of seaweed is this that I cook. Since young, I have always known it as “Chi Chai” meaning “seaweed” in Hokkien. It is something sold in grocers in Malaysia and usually imported from China. The seaweed is nicely dried up to a round shape which you can cut to your preferred amount prior to cooking.

Mum used to cook this every now and then as it is such a simple soup to cook, not to mention the mineral-packed properties of the seaweed. Don’t quote me but I heard that it is supposed to be good for those who are deficient in iodine. Anyway, this soup can be cooked in about 15 minutes time. Most of the preparation goes towards mincing the pork with a cleaver but if you buy the pork ready minced, you only need to take a shorter period to cook this soup.

This is the recipe for Seaweed Soup with Minced Pork

Ingredients

• 1/2 piece of seaweed (soak in a large bowl of water and drain the water to remove impurities or sand)
• 1 large egg
• 100 grammes minced pork (marinade with a little light soya sauce and white pepper powder)
• 750 ml water

Seasoning

• Salt to taste
• MSG (optional)

Method

Bring water to boil. Roll minced pork into small balls and add them into boiling water. Allow the minced pork balls to float to surface of water.

Once minced pork balls have all floated, add seaweed and allow soup to boil for 2 minutes. Add seasoning to taste.

Before dishing up, break egg into soup. Garnish with chopped spring onions if you like.