This is a great Japanese soup that combines pork, water chestnuts and nori. It's filling enough to be a meal in itself.
Altered ingredient amounts. I make this soup with the same type of ingredients but in different quantity. I usually sweat some brown onion and garlic prior to adding and browning mince. Then I add finely chopped celery instead of water chestnuts. You may also substitute mushrooms. I also use one cube of stock for every cup of water used, so in this recipe, use 8 cubes. I use vegetable instead of chicken. In the end, to give the soup a little more consistency, I add a bundle of clear bean thread noodles at the end (after they have been soaked in water). I also put three eggs instead of two and add one more sheet of seaweed and top it off with some coriander. - 29 Sep 2008
Used different ingredients. As is, I'd probably rate this recipe a 2, but it's a good jumping-off point for a 5-star soup. Here's what I did: I omitted the pork, added shiitake mushrooms, used 6 cups water and 7 tbsp white miso instead of chicken stock, used 2 eggs and 1 tsp toasted sesame oil, omitted the salt, and added wakame (a leafy seaweed) and bean sprouts. Next time, I'll add a few more green onions. Prepared this way, it's a flavourful soup that's full of nutrients and not too heavy. Thanks for the inspiration! - 29 Sep 2008
I absolutely LOVED this soup. I have already prepared it twice! I had a little trouble finding the Nori but a local supermarket sells sushi and had some packages in that area. The soup has such a wonderful flavour and tastes better than the soup at a restaurant. Thank you for sharing the recipe! - 29 Sep 2008