A simple brothy bowl full of flavor, warmth, and savoury.
Seaweed Noodles Soup
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Ingredients:
- Noodles(mee sua/ wheat vermicelli) – 2 bundles
- Dried seaweed – 1/3 cup
- Ground pork – 1/2 cup
- Chicken broth or water – 3 1/2 cups
- Sea salt – 1/4 teaspoon
- Firm tofu – 1/2 block (cube)
- Bok choy (Chinese cabbage) – 1 stalk
- Egg – 1 egg
Marinate:
- Soy sauce – 1/2 tablespoon
- Sesame oil – 1 teaspoon
- Shaoxing wine (Chinese cooking wine) – 1/2 teaspoon
- Corn starch – 1 1/2 teaspoon
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Instructions:
1. In a bowl, marinate ground pork with soy sauce, sesame oil, Shaoxing wine & cornstarch. Mix all together and shape into meatball. Set aside.
2. In a small bowl, soak the dried seaweed in a 1/2 cup of water for 1-2 minutes.
3. In a pot, cook the noodles in a salted boiling water for about 1 minute or follow the instructions from the packaging. Drain the noodles and transfer to a serving bowl.
4. In a pot, bring the chicken broth or water to boil over medium-high heat. Add meatball and boil for 1-2 minutes, then add in cubed tofu and soaked seaweed into the soup. Reduce heat to medium-low and allow it to boil for 4-5 minutes.
5. Then, ladle the seaweed soup over the noodles. Serve with bok choy & poached egg.
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The soup is boiling up in the pot.
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The Good Food 