- 1
Start by rinsing the dried seaweed. These days, dried seaweed tends to be very clean, but if your seaweed has a lot of sand and residue, that will come off with a few more rinses, and will sink to the bottom during the soak.
- 2
Crack the eggs into a bowl so they'll be ready for later.
- 3
You can slice the lean pork into any shape you like. For this recipe, we're cutting it into strips by slicing first, and then laying them down to cut strips. Besides strips, you can also do big slices or even mince the pork.
- 4
With a soup pot on the stove, turn the heat on high. Add oil to the pot. It should heat up rather quickly.
- 5
Add chicken broth to the pot of soup, as well as the shrimp soaking liquid that we saved earlier. The liquid will add an extra little layer of shrimp flavor to the soup. Then add water and put the lid on the pot.
- 6
When the soup comes to a boil, remove the lid, and add the napa cabbage. Place the lid back on, and continue to cook on high heat. We need to wait for the soup to come back to a boil, which should take about 1.5 minutes.
- 7
It's time to season the soup. Start with salt. It's not a lot, but you can always add more salt at the end if it's needed. Then add sesame oil, fish sauce, and white pepper.
- 8
Finally, taste to adjust the flavors of the soup to your liking! This is usually served in a large serving bowl at the center of the table. Everyone can take the amount they want in smaller individual bowls.
