Pork and seaweed soup

4 Servings

Ingredients

Quantity Ingredient
3 Sheets purple seaweed
¾ pounds Lean pork
1 Scallion
6 cups Stock (see recipe) or water
1 tablespoon Soy sauce
1 teaspoon Salt
1 dash Pepper

Directions

1. Tear seaweed in small squares and soak. Squeeze dry.

2. Slice pork thin. Mince scallion.

3. Bring stock to a boil. Add pork and simmer, covered, 5 to 8 minutes.

4. Add seaweed and simmer, covered, 5 minutes more.

5. Stir in soy sauce, salt and pepper. Garnish with minced scallion.

VARIATIONS: For the pork, substitute either smoked ham or raw chicken.

Add with pork either 6 dried shrimp (soaked) or 4 large fresh shrimp, shelled, deveined and diced.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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