In the hot summer weather, many people like to drink some cooling soups, such as seaweed soup, which has a great cooling effect. Here are some recommended ways to make seaweed soup that are not only delicious but also highly nutritious!
Method 1: Seaweed Mung Bean Soup
1. Rinse the glutinous rice and mung beans separately. Soak the dried tangerine peel in water until soft, then cut into shreds. Rinse the seaweed and cut into small pieces.
2. In a pot, add 1500ml of water and bring to a boil. Add the mung beans and cook for 10 minutes. Then add the glutinous rice, seaweed, tangerine peel shreds, and ginger shreds. Bring to a boil over high heat, then reduce the heat and simmer for about 40 minutes until thickened.
3. Add some sugar and stir until dissolved. Turn off the heat.
Method 2: Tomato Seaweed Soup
1. Cut the tomatoes into chunks. Dice the potatoes, carrots, onions, celery, and lean meat.
2. Cook the noodles in boiling water until done, then remove and rinse with cold water. If not eaten immediately, you can mix them with a little sesame oil and salt, cover with plastic wrap, and store in the refrigerator.
3. Heat some oil in a pan, add ginger shreds and stir-fry the lean meat. Pour in a small amount of cooking wine, stir-fry until cooked, then add the tomato chunks and stir-fry until the juice comes out. Add the other ingredients, salt, seasonings, and chicken essence. Stir-fry until cooked, then pour over the noodles.
Method 3: Seaweed Soybean Sprout Soup
1. Soak the dried seaweed in water for a few hours and wash it clean, changing the water a few times if possible. Cut the seaweed into shreds, slice the ginger, and wash the soybean sprouts.
2. Put the seaweed shreds, soybean sprouts, and ginger slices into a pot, preferably a clay pot. Add enough water and simmer over low heat for one hour. The longer the better, but be careful not to simmer it dry. Add water if necessary.
3. Before turning off the heat, add a little salt, soy sauce, and sesame oil. The taste will be very delicious.
Method 4: Winter Melon Seaweed Soup
1. Pour water into a pot and add the seaweed. Cook for 45-50 minutes.
2. Peel the winter melon and cut it into slices about 1.5 cm thick. Add to the soup and cook until the winter melon is tender (you can add ginger shreds at this time to prevent cold).
3. Add a little salt and chicken essence to season the soup. Serve hot. The soup will be both delicious and visually appealing.
