Tofu Soup with Ground Pork and Seaweed

Ingredients

150 g ground pork
1 piece soft tofu
1 pack Chinese dried seaweed
1 stalk Chinese celery, chopped
1 sprig cilantro, chopped
1 tbsp preserved cabbage, shredded
1/2 tsp salt

Marinade

1 tbsp light soy sauce
1/4 tsp sugar
1 tbsp cornstarch
3 tbsp
1/8 tsp sesame oil
dash ground white pepper

Method

1. Soak and rinse preserved cabbage. Squeeze out water and set aside.
2. Mix ground pork with preserved cabbage and marinade. Set aside for 10 minutes.
3. Cut tofu into dices. Drain.
4. Dry-fry seaweed in a pan over medium heat until both side crispy. Tear into pieces after cooling down.
5. Boil 4 cups water with tofu over medium high heat. Mix in ground pork. Bring to a boil. Cook until the pork is done. Add shredded seaweed and celery. Cook for a 1 to 2 minutes. Mix in cilantro before serving.

Source: Hong Kong magazine

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