Pork and Nori Soup

    (8)
    33 min

    Nori is the Japanese word for dried seaweed. I have adapted it several times to be made quickly with ingredients found in most large supermarkets.


    10 people made this

    Ingredients
    Serves: 6 

    • 500g (1 1/4 lb) minced pork
    • 2L (3 1/4 pints) water
    • 1 chicken stock cubes
    • 1 (220g) tin water chestnuts, sliced
    • 3 sheets nori (dried seaweed), broken into pieces
    • 1 egg, beaten
    • 1/2 teaspoon salt
    • 4 spring onions, chopped
    • 3/4 teaspoon sesame oil

    Method
    Prep:15min  ›  Cook:18min  ›  Ready in:33min 

    1. In a large saucepan over medium high heat, cook the minced pork until browned. Drain off excess fat, and add water. Bring to the boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
    2. Stir in the stock cube to dissolve, and add water chestnuts and nori. Stir in the egg, and season with salt. Remove from heat, and mix in the spring onions and sesame oil. Serve immediately.

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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (10)

    by
    26

    As is, I'd probably rate this recipe a 2, but it's a good jumping-off point for a 5-star soup. Here's what I did: I omitted the pork, added shiitake mushrooms, used 6 cups water and 7 tbsp white miso instead of chicken broth, used 2 eggs and 1 tsp toasted sesame oil, omitted the salt, and added wakame (a leafy seaweed) and bean sprouts. Next time, I'll add a few more green onions. Prepared this way, it's a flavorful soup that's full of nutrients and not too heavy. Thanks for the inspiration!  -  20 Feb 2008  (Review from Allrecipes US | Canada)

    by
    16

    I absolutely LOVED this soup. I have already prepared it twice! I had a little trouble finding the Nori but a local grocery store sells sushi and had some packages in that area. The soup has such a wonderful flavor and tastes better than the soup at a restaurant. Thank you for sharing the recipe!  -  21 Aug 2003  (Review from Allrecipes US | Canada)

    by
    11

    I make this soup with the same type of ingredients but in different quantity. I usually sweat some yellow onion and garlic prior to adding and browning ground beef. Then I add finely chopped celery instead of water chestnuts. You may also substitute mushrooms. I also use one cube of buillon for every cup of water used, so in this recipe, use 8 cubes. I use vegetable instead of chicken. In the end, to give the soup a little more consistency, I add a bundle of clear bean thread noodles at the end (after they have been soaked in water). I also put three eggs instead of two and add one more sheet of seaweed and top it off with some cilantro.  -  22 May 2006  (Review from Allrecipes US | Canada)

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