seaweed and napa cabbage soup

Thao Uyen

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It's getting itchingly hot again, and this soup is the perfect dish to refresh your insides because:
1. Not only this soup makes you sweat while eating it and instantly reduces your body temperature, 
2. It's anti-inflammatory and 
3. It's an aromatherapy soup: it smells like the sea. 

The ingredients are simple: Napa cabbage, dried seaweed and tofu. I boiled a chunk of pork meat and use the stock to make this soup but you can skip this if you're vegetarian. 

How to proceed:
Just cut the napa cabbage and tofu into chunks and break the dried seaweed into pieces (I used the Korean dried seaweed that is easily soften).
Put the napa cabbage and tofu chunks in your pot of boiling water (put the salt in right from the beginning) and let it cook for about 3 minutes then add in the dried seaweed, cook for 2 minutes more. You can add spring onion and coriander and a pinch of pepper like me, but it's not really necessary, the soup is fresh and smells good on its own. That's it, your soup is done! It's as simple as that. 
For this dish I really recommend using Himalayan salt because it complements the natural sweetness of tofu and napa cabbage, and because you already get iodine from the seaweed, Himalayan salt is more desirable. 

This dish will bring you to the sea in just a short time, eat this and have a good summer night sleep.