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 Bro Niu’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.

Who it suits / who should be cautious

• Suits most adults and older children as a general wellness soup, particularly in warm weather
• Traditionally considered especially supportive for those managing elevated blood lipids, blood pressure concerns, or those looking to support a healthy weight
• Those with thyroid conditions should note that seaweed is high in iodine — consult a doctor before eating seaweed-based soups regularly if you have hyperthyroidism or are on thyroid medication
• Suitable for vegetarians (use vegetable-only broth)

Why these ingredients (the food-therapy logic)

• Spiral seaweed (luo xuan hai zao): A cultivated form of spirulina-type algae; rich in protein, B vitamins, iron, and gamma-linolenic acid. Traditional Chinese food-therapy associates seaweed broadly with cooling the blood, clearing heat, and supporting liver function. It is also one of the most protein-dense plant foods available
• Tomato (fan qie): Classically associated in Chinese food-therapy with clearing heat, cooling the blood, and nourishing the stomach; also rich in lycopene, a well-studied antioxidant
• Ginger (sheng jiang): Adds warmth and fragrance to balance the slightly cooling nature of seaweed and tomato; supports digestion and helps the body absorb other nutrients
• Spring onion (cong): Fragrant and light; traditionally used to help circulate qi and brighten the flavour of broth

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Tomato	2 to 3 medium	Peel, then cut into chunks
Spiral seaweed (dried)	1 tablespoon	Rinse under water before use; it rehydrates quickly
Fresh ginger, julienned	1 tablespoon
Spring onion, finely chopped	1 tablespoon
Salt or light seasoning	to taste	Optional

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 4 bowls 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.

Bro Niu’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, Bro Niu notes that quality spirulina supplements (such as those from reputable health stores or pharmacies) are a convenient alternative with the same nutritional benefits.

Community questions answered (selected)

• Q (Sandy): Is spiral seaweed the same as kombu or the seaweed in Japanese salads? Bro Niu: Spiral seaweed is a cultivated type of spirulina-like microalgae — it is different from kombu (kelp) or the broad-leaf seaweed used in Japanese salads. It is farmed in very clean seawater, looks like delicate threads or spirals, and is easy to cook.

• Q (Xiao Yi, cancer patient post-surgery): I had a full mastectomy ten days ago. When can I start soups to help healing? Bro Niu: You can start now with a soup of bei qi (astragalus, 5 qian), dang shen (codonopsis, 3 qian), and red dates (4 pieces) cooked with a rock fish or sea bass — this supports deep wound healing. Drink three times in a row. For your nasal sensitivity, you can resume the astragalus-magnolia flower tea two to three times a week.

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Published May 4, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.