Purple laver, known as nori in Japanese, is rich in iodine and other minerals. You can leave out the pork and dried shrimp and enjoy this as a vegetarian soup, too. Add one or two beaten egg whites at the end, if desired.
| ||¼ || lb. purple laver |
| ||1 || Tbsp. dried shrimp (about 1 ounce) |
| ||¾ || lb. lean pork, sliced |
| ||½ || tsp. salt |
| ||1 || tsp. soy sauce |
| ||¼ || tsp. sugar |
| ||1 || tsp. vegetable oil |
| ||1 || tsp. cornstarch |
| ||1 || package (12 ounces) silken tofu, cut into 1-inch cubes |
| ||2 || tsp. finely minced ginger |
| ||3 || green onions, finely chopped |
- Rinse purple laver and soak in cold water for 30 minutes. Rinse again to get rid of grit and drain.
- Soak dried shrimp in cold water for 1 hour, retaining liquid.
- In a bowl, combine pork, salt, soy sauce, sugar, vegetable oil, and cornstarch, and marinate for 30 minutes.
- In a large pot, combine 2½ quarts of hot water and purple laver, and bring to a boil. Add dried shrimp along with their soaking liquid, pork and tofu, and return to a boil. Stir in minced ginger and chopped green onion, and serve immediately.
The benefits of broth
Copyright @ 2009 North Atlantic Books