I had to clarify that this is “Chinese” style of seaweed soup, because the Japanese and Koreans have their own version using wakame seaweed instead. The Chinese seaweed are sold in a cake and dehydrated.
I pretty much “freestyled” this popular soup, whereby I boiled slices of ginger in a pot of vegetable broth and water. You can also add sliced shitake or Chinese mushrooms to this soup, but I did not have any prepared ahead of them (the dehrydrated kind). I added a generous heap of seaweed, vegetarian fishballs and leftover dumplings into the boiling pot of ginger infused broth. When the dumplings and fishballs are cooked, I tossed in a few handfuls of mixed peas for some colour and contrast with the black sea of seaweed. Season with salt, vegetable seasoning and lots of pepper.
Prep & cooking time: 15 – 20 minutes