Weekend Herb Blogging - Seaweed Soup with Beancurd & Mushrooms

Last round of WHB before the Christmas break. This week's Weekend Herb Blogging#214 will be hosted by Haalo of Cook(almost)AnythingAtLeastOnce. The rules for taking part can be found here.


Mr Pancakes' ancestral roots traces way back to Henghua in Fujian Province in China. The ancient Chinese consider it a delicacy and is served to royalty or guests of honour. Seaweed is used widely in Henghua cuisine and it greatly enhances the taste of the dishes. Unknown to many, seaweed is neither an animal or a plant. It is actually a form of algae. The seaweed used here is the red seaweed or 紫菜 (literally purple vegetable in Chinese) as they are sold in their dried form and are dark purple-black in colour.


Seaweed contains many minerals, virtually all that can be found in the ocean.  They are also a good source of calcium, sodium and iodine.


The Seaweed with Beancurd dish here is the vegetarian version.  Seaweed, beancurd, mushrooms are the main players in this simple, soupy dish.


Seaweed Soup with Beancurd & Mushrooms

You will need: (serves 4)


3 pieces tofu (beancurd), cut into cubes.
50grams dried seaweed
3 slices of ginger
5 button / shitake mushrooms (diced)
some shredded carrot (1/2 carrot)
diced celery (1 stalk)
1L water
1 1/2 tablespoon cooking oil
pepper to taste

1.  Bring water to boil in a pot. In a separate pan, heat up cooking oil. Saute the ginger, diced mushrooms and shredded carrot. Put sauteed ingredients into the boiling pot of water.


2.  When water comes back to boil, add beancurd dices to soup. Add in diced celery and seaweed.  Bring soup back to a boil. Add pepper to taste and the dish is ready to be served.