Soups

Spiral Seaweed and Tomato Soup

traditionally associated with supporting healthy weight, calming inflammation, and nourishing the blood

Prep
5 min
Cook
10 min
Total
15 min
Makes
2–3 servings
Spiral Seaweed and Tomato Soup

Why people make this soup

Not every food-therapy recipe takes hours to prepare. This one — a bright, lightly flavoured broth of spiral seaweed and tomato with ginger and spring onion — comes together in about ten minutes, making it one of Nourilo’s most practical summer dishes. The star ingredient is spiral seaweed (luo xuan hai zao), a cultivated variety of microalgae grown in clean seawater. It is exceptionally rich in protein, easily absorbed by the body, and packed with vitamins, minerals, and essential fatty acids including linolenic acid, which is associated with supporting healthy cholesterol, blood pressure, and lipid metabolism. The combination with tomato produces a fresh, slightly tangy broth that can be eaten as a soup or used to dress noodles or rice vermicelli — a light, versatile dish for warm months.

Method

  1. Wash the tomatoes. To peel them easily, score an X on the base and blanch briefly in hot water; the skin slips off.
  2. Cut the peeled tomatoes into chunks.
  3. Rinse the spiral seaweed briefly under running water.
  4. Bring 1.2 L of water to a boil in a pot.
  5. Add the tomato chunks and cook for 8 to 10 minutes.
  6. Add the spiral seaweed and cook for another 2 minutes.
  7. Scatter in the ginger shreds and spring onion, bring to a boil, then turn off the heat.
  8. Season lightly if desired. Drink the soup and eat all the ingredients.

Nourilo’s Tips

This soup is wonderfully versatile: you can use it as a light broth to serve with noodles, rice vermicelli (mi fen), or even as a dressing for a simple bowl of plain rice. In summer when appetite is low, this makes a refreshing and sustaining meal without feeling heavy. The ginger and spring onion are important — they add a gentle warmth that balances the cooling nature of both the seaweed and tomato.

A note on spiral seaweed: the spiral seaweed sold in Chinese herb shops or health food stores is different from common dried kelp or wakame. It is clean, easy to cook, and needs only a brief rinse — no soaking required. If you are curious about spirulina in tablet or powder form, Nourilo notes that quality spirulina supplements (such as those from reputable health stores or pharmacies) are a convenient alternative with the same nutritional benefits.

Frequently asked questions

How long does this soup take to make, and how many does it serve?

The soup comes together in about 15 minutes — 5 minutes of prep and 10 minutes of cooking. It makes 2 to 3 servings.

What is spiral seaweed, and is it the same as kelp or wakame?

Spiral seaweed (luo xuan hai zao) is a cultivated variety of microalgae grown in clean seawater; it is different from common dried kelp or wakame. It needs only a brief rinse under running water — no soaking required — and is available at Chinese herb shops or health food stores.

What is spiral seaweed traditionally associated with in this recipe?

Spiral seaweed is exceptionally rich in protein, vitamins, minerals, and essential fatty acids including linolenic acid, which is commonly associated with supporting healthy cholesterol, blood pressure, and lipid metabolism. As an ingredient in this broth, it is traditionally associated with clearing blood fat, calming liver fire, and supporting overall wellness as part of a balanced diet.

Can this soup be served in ways other than as a plain broth?

Yes. The recipe notes it is versatile enough to use as a light broth for noodles, rice vermicelli (mi fen), or even as a dressing for a simple bowl of plain rice, making it a refreshing and sustaining meal in warm months when appetite is low.

Why do the recipe tips call out ginger and spring onion as important additions?

According to the recipe, ginger and spring onion add a gentle warmth that balances the cooling nature of both the seaweed and tomato, making the combination more harmonious as a whole dish.

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