Simple Keto Seaweed Soup
This Chinese seaweed soup is one of my favourites growing up. It’s nutritious, delicious, convenient and comes together in 10 minutes. Now, whenever I’m stressed for time and in the mood for soup, I look through my pantry and reach for the dried seaweed! It’s always in stock!
When buying Chinese seaweed, look for its distinctive packaging. There are many different brands. Choose ones that are shaped and packaged in round packaging.
10 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 198 |
| Fat: | 12 g |
| Carbohydrates: | 2 g |
| Protein: | 19 g |
| Cholesterol: | 26 g |
| Sodium: | 1809 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 15 grams15 grams15 grams Dried Seaweed, Chinese
- 150 grams150 grams150 grams Ground Pork, (or organic silken tofu, cubed)
- 2 cup2 cup2 cup Chicken Broth (Low Sodium)
- 6 cup6 cup6 cup Water, plus more for rinsing
- 2 - 3 whole2 - 3 whole2 - 3 whole Egg Whites, lightly beaten
- 2 tsp2 tsp2 tsp Sea Salt, divided
- 2 tsp2 tsp2 tsp Mushroom Seasoning
- 1.5 tsp1.5 tsp1.5 tsp White Pepper, divided
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda, optional
- .25 tsp.25 tsp.25 tsp Toasted Sesame Oil, optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rehydrate the dried seaweed in a large bowl of water. Remove any sand or residue by rinsing it a few times. Drain and discard the water.
- To a medium bowl, marinate the ground pork for 10 minutes by adding in the following: ½ tsp of sea salt, ½ tsp of white pepper, and ¼ tsp of baking soda (if using).
- To a medium or large pot, add the chicken broth and water. Bring it to a boil and add in the mushroom seasoning, 1 ½ tsp of sea salt, marinated ground pork or cubed tofu. Lower the heat to simmer.
- Add in the seaweed and slowly drizzle in the beaten egg whites, swirling the soup in one direction with a ladle until strands of egg whites are formed.
- Add in sesame oil, if using, and adjust the flavours if needed. Bring the soup back to a boil before turning off the heat. Serve hot.
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