Chinese Seaweed Soup with Pork Balls and Tofu

• Gluten free

• Meat

  • 250 g Pork - to marinate

• Produce

  • 1/2 sheet Chinese dried seaweed

• Refrigerated

  • 1 block Silken tofu

• Canned Goods

  • 1 No msg or organic stock cube

• Condiments

  • 3/4 tbsp Soy sauce, light

• Baking & Spices

  • 1 1/2 tsp Cornstarch
  • 2 dashes Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Shallot or garlic oil, fried

• Liquids

  • 5 cups Water

Found on souperdiaries.com

Description

Ingredients

• ½ sheet of Chinese dried seaweed - cut into pieces
• 1 NO MSG or organic stock cube
• 5 cups of water
• 250 gm minced pork - to marinate
• 1 block of silken tofu - diced
• Marinade ingredients
• 1 tsp of fried shallot or garlic oil
• ¾ tbsp of light soy sauce
• ¼ tsp salt
• 1.5 tsp cornstarch
• 2 to 3 dashes of pepper

Directions

• Mix minced pork well with the marinade ingredients. Shape into balls and set aside.
• Bring the water to a boil in a soup pot. Once boiling, add in the stock cube and press with the back of your ladle to help it dissolve.
• Tip in the pork balls gently to prevent the hot water from splashing.
• Cover lid and let boil for about 3-5 minutes till pork balls are cooked through before adding in the tofu.
• Add seaweed just before turning off the flame.
• Garnish with chopped spring onions and/or coriander and serve hot.