seaweed meatball soup

How to Make Seaweed and Meatball Soup: A Complete Guide

Seaweed and meatball soup is a comforting, nutritious dish loved for its simplicity and umami-rich flavor. Here’s a step-by-step guide to crafting it perfectly.

### Ingredients

For the meatballs: 300g ground pork (or chicken), 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 1 chopped green onion, 1 egg, and salt/pepper to taste.

For the soup: 4 cups water or broth, 10g dried seaweed (rinsed and rehydrated), 1 tbsp cooking oil, 1 sliced ginger, and salt/soy sauce for seasoning. Optional: tofu cubes or spinach for extra texture.

### Steps

1. Prepare the meatballs: Mix all meatball ingredients in a bowl. Knead until combined, then roll into 1.5cm balls. Set aside.

2. Cook the base: Heat oil in a pot over medium heat. Sauté ginger until fragrant, then add water/broth. Bring to a gentle simmer.

3. Add meatballs and seaweed: Gently drop meatballs into the simmering broth. Cook for 5–7 minutes until they float and are cooked through. Add rehydrated seaweed and optional tofu. Simmer for 2 more minutes.

4. Season and serve: Season with salt, a splash of soy sauce, and a dash of sesame oil. If using spinach, stir it in until wilted. Garnish with extra green onions.

Enjoy this warm, savory soup as a light meal or a comforting starter—perfect for any season!