I was so happy I found another way to enjoy the Chinese seaweed. Before that I only know one way to enjoy the seaweed with eggs and dried anchovies. It is definitely a benefit for me when someone posted pictures of the food they eat while vacationing in Malaysia or Singapore. It gave me ideas or ways to cook a certain food that I have not thought of before. My hubby loved this type of seaweed, which I called Chinese seaweed instead of the Korean green seaweed. He just won't touch those at all. So, I was glad that I found another way of preparing this soup.
- Chinese seaweed (those round shape one, sold two pieces in one packet), wash quickly with water before using.
- chicken breast, sliced
- silken soft tofu, cut
- fish balls, keep whole or cut into half
Seasonings: Ikan bilis granules and salt
Garnish: Fried crispy shallots (optional)
1. Boil water in a saucepan (the amount of soup you want). When boiled, add in the chicken breasts and let it cooked. Then, add in tofu, fish balls and seaweed.
2. Season with seasonings to taste. Garnish with fried crispy shallots if desired.