seaweed-nori-soup

Seaweed (Nori) Soup

6 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    18 m
  • Ready In

    33 m
ROSEYCAT
Recipe by  ROSEYCAT

“This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

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

Share It

Reviews (6)

Rate This Recipe
KymInNM
25

KymInNM

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!

Beth
13

Beth

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!

Solee's mama
10

Solee's mama

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.

More Reviews

Similar Recipes

Chi Tan T'ang (Egg Drop Soup)
(105)

Chi Tan T'ang (Egg Drop Soup)

Egg Drop Soup I
(91)

Egg Drop Soup I

Japanese Onion Soup
(74)

Japanese Onion Soup

Korean-style Seaweed Soup
(38)

Korean-style Seaweed Soup

Miso Soup II
(18)

Miso Soup II

Winter Melon Meatball Soup
(14)

Winter Melon Meatball Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 5.6 g
  • 2%
  • Protein
  • 15.2 g
  • 30%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Korean-style Seaweed Soup

>

next recipe:

Eunah's Korean-Style Seaweed Soup