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Chinese Seaweed Soup

Chinese Seaweed Soup, known as "Hǎitáng Tāng" in Mandarin, is a classic dish that harmoniously combines the flavors of the sea with the essence of traditional Chinese cuisine. This nourishing soup not only offers a comforting and flavorful experience but also holds cultural significance. In this recipe, we will guide you through the step-by-step process of creating a delicious and authentic Chinese Seaweed Soup in your own kitchen.
Prep Time5 minutes
Active Time15 minutes
Course: Soup
Cuisine: Chinese
Yield: 2
Cost: $2

Equipment

  • 1 stockpot

Materials

  • 30g dried kelp (kombu)
  • 15g dried shrimp or dried scallops (or both)
  • 6 cups chicken or vegetable broth
  • 1 piece ginger, sliced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms (shiitake or button mushrooms)
  • 100g firm tofu, cubed
  • 4-5 dried red dates (jujubes)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  • Chopped green onions (for garnish)

Instructions

  • Rinse the dried kelp under cold water to remove any dirt or impurities.
  • Place the dried kelp in a bowl and cover it with cold water. Allow it to soak for about 20-30 minutes until it becomes soft and pliable.
  • Once rehydrated, gently squeeze out excess water and slice the kelp into thin strips. Set aside.
  • If using dried shrimp or dried scallops, rinse them under cold water to remove any salt or debris.
  • Place the dried shrimp or scallops in a bowl and cover them with water. Let them soak for about 15-20 minutes until they become tender.
  • Once softened, drain the water and finely chop the shrimp or scallops. Set aside.
  • In a large stockpot, bring the chicken or vegetable broth to a gentle simmer over medium heat.
  • Add the sliced ginger and minced garlic to the broth. Allow them to infuse their flavors for about 5 minutes.
  • Add the rehydrated kelp strips and the chopped dried shrimp or scallops to the simmering broth.
  • Let the soup simmer for an additional 10-15 minutes to allow the flavors to meld and the seaweed to release its natural umami essence.
  • Add the sliced mushrooms, cubed tofu, and dried red dates to the soup. These ingredients will contribute diverse textures and flavors to the dish.
  • Continue to simmer the soup for another 10-15 minutes until the mushrooms are tender and the tofu is heated through.
  • Stir in the soy sauce to add savory depth to the soup. Adjust the amount according to your taste preferences. Sprinkle in the white pepper to provide a subtle hint of spiciness. Drizzle the sesame oil into the soup to enhance its aroma and flavor.
  • Allow the soup to simmer gently for a final 5-10 minutes, ensuring all the ingredients are fully heated and well combined. Taste the soup and adjust the seasoning if needed by adding more soy sauce or white pepper.