Seaweed and Tofu Meatball Soup
Seaweed and tofu meatball soup is a light, comforting Chinese homestyle soup with tender pork meatballs, soft tofu and dried seaweed. Ready in 30 minutes, perfect for weeknights.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g minced pork
- 20 g dried shrimp
- 15 g Chinese dried seaweed
- 400 g medium-firm tofu, chopped into cubes
- 800 ml chicken broth (or 800ml water mix with 2 tsp chicken bouillon powder)
- 5 slices ginger
- 1 tbsp fish sauce
- 1/4 tsp white pepper powder
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Shaoxing cooking wine
- 1/2 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper powder
- 2 tsp sesame oil
Instructions
- 1
Marinate the minced pork with light soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, salt, white pepper and sesame oil. Mix until everything comes together, then slap the mixture against the bowl for about a minute to help it firm up and create a bouncier texture. Let it marinate for 15 minutes while you prepare the other ingredients.
- 2
Soak the dried shrimp in a small amount of hot water for 5 minutes. Keep the soaking liquid to add into the soup if you want extra umami.
- 3
Soak the dried seaweed in warm water for 5 minutes, then drain and set aside.
- 4
Heat 1 tablespoon of neutral oil in a pot over medium heat. Add the ginger slices and dried shrimp and sauté for about a minute until fragrant.
- 5
Pour in the chicken broth (or use water mixed with 2 tsp chicken bouillon powder), then add the tofu cubes. Using your thumb and index finger, squeeze the pork mixture into small meatballs and drop them directly into the broth.
- 6
Bring the pot to a boil, then lower to medium high and cook for 5 minutes.
- 7
Add the softened seaweed, season with fish sauce and white pepper and give everything a gentle stir. Serve immediately. Enjoy!