Kiam Chye, Seaweed with Pork Fillet Soup

This is a homey soup where I can clear off the little bits of ingredients that are hibernating in the fridge. Although simple, easy to cook, this soup is nevertheless tasty served with rice and other dishes.  With this soup, I can clear off a few leaves of preserved salt vegetables, remaining tablespoon of hydrated Taiwanese seaweeds and a small piece of pork fillet.

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 It may not be a special soup but you can use the idea to clear the little bits of edible ingredients which can be quite a waste to throw or left to take up the precious storage space in the fridge.  You can also add in a piece of tofu to this soup.

Ingredients

[serves 3]

2-3 preserved salted vegetable leaves [kiam chye] - soaked and cut strips

some shredded carrot [for colour]

a few slice ginger

a handful of meat [any leftover meat fillet or minced meat]

a tbsp of seaweed [any type of wakame]

1 tsp chicken stock granules to taste

dash of pepper and sesame oil

some fried garlic crisps - optional

some chopped coriander leaves or spring onions

700 ml water

1. Marinate meat with salt, pepper, sesame oil and some cornstarch.
2. Bring water to boil in a soup pot.  Add in the ginger slices and kiam chye.  Let it boil until fragrant [several minutes].
3. Add in meat slices and seasoning to taste.
4. Lastly add in seaweed to cook.
5. Before serving add in chopped spring onions/coriander leaves and garlic crisps.