Seaweed With Pork Soup Recipe
Make Seaweed With Pork Soup Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Pork and Vegetables
Seasoning & Finish
Method
Soup Base
- 1
Soak and prepare seaweed
Place the dried kelp or wakame in a bowl and cover with cold water. Soak for 10–15 minutes until softened. Drain, squeeze out excess water, and slice into 1–2 inch pieces if not already small.
- 2
- 3
- 4
Add seaweed to broth
After the broth has simmered about 30–35 minutes and the pork flavor is developed, add the soaked and drained seaweed. Continue simmering for the remaining 10–15 minutes so the seaweed softens and infuses the broth.
- 5
Season the broth
Toward the end of the simmer (last 5 minutes), stir in 1 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. If using fish sauce for umami depth, add up to 1/2 tsp now and re-taste.
Pork and Vegetables
- 6
Prepare the sliced pork
While the broth simmers, combine the thinly sliced lean pork with 1 tbs soy sauce, 1 tbs rice wine (or dry sherry), 1 tsp cornstarch and 1/2 tsp sesame oil. Toss to coat and let marinate for 10–15 minutes. The cornstarch will give the pork a silky texture when cooked in the soup.
- 7
Cook the pork and vegetables in broth
When the broth is ready and seasoned, bring it back to a gentle simmer. Add the marinated pork slices, spreading them out so they cook quickly and evenly. Simmer for 2–3 minutes until the pork is just cooked through and tender.
- 8
Add leafy vegetables and green onions
Add the chopped bok choy or napa cabbage and most of the sliced green onions to the pot. Simmer 1–2 minutes more until vegetables are wilted but still bright. Turn off the heat and stir in remaining green onions.
Seasoning & Finish
- 9
Final seasoning
Taste the soup and adjust with additional salt, a pinch more white pepper, or fish sauce if needed. If the broth tastes flat, a small squeeze of lemon or a dash of soy can brighten it.
- 10
Garnish and serve
Ladle the soup into bowls, making sure each bowl gets pieces of seaweed, pork, and vegetables. Sprinkle with toasted sesame seeds and fresh cilantro if using. Serve hot with steamed rice or a side of pickled vegetables.
