Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Purple Laver and Tofu Soup

From the book A Tradition of Soup by
Serves 4


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


  1. Rinse purple laver and soak in cold water for 30 minutes. Rinse again to get rid of grit and drain.
  2. Soak dried shrimp in cold water for 1 hour, retaining liquid.
  3. In a bowl, combine pork, salt, soy sauce, sugar, vegetable oil, and cornstarch, and marinate for 30 minutes.
  4. 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.

Related article: The benefits of broth

This content is from the book A Tradition of Soup by Teresa M. Chen.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice