Dried laver (nori)

紫菜

clears heatpromotes water metabolism化痰軟堅（傳統）碘鈣豐富低卡

A dried red seaweed (laver, the same family as nori), pressed into round purple-black discs or cakes for soup use. Rinsed or briefly toasted to shed sand, it dissolves into silky ribbons the moment it hits boiling soup. It brings a clean marine savour to quick egg, tofu or dried-shrimp soups at almost no cost.

TCM properties

Nature · cold　Flavour · sweet、salty　Meridians · lung

Traditional food therapy

In Cantonese food therapy it is used to clear heat, promote water metabolism and traditionally to transform phlegm and soften hardness; it is also noted as rich in iodine and calcium yet low in calories.

Cautions — read first

People with thyroid conditions should watch their iodine intake
Those with a weak, cold spleen and stomach should drink it sparingly
Before it goes into the soup, toast it in a dry wok (白鑊) or rinse it once to wash out the sand and grit

Preparation

Rinse to wash out the sand, or toast it lightly; it breaks apart the moment it hits the boiling soup.

Origin

福建（霞浦壇紫菜著名）及廣東潮汕沿海 — AU retail soup laver is common — sand-free Chinese brands (Essential, Henghui) at grocers

Availability in Australia

Common at Asian grocers · A$10.66–11.98 / 100g
Soup laver, sand-free lines: Essential 150g $15.99; Henghui wild 90g $10.39; Henghui 50g $5.99 (promo, was $7.39)

Pairs well with

Tofu Chicken egg (hard-boiled)Dried small shrimp Spring onion / scallion

Soups that use this ingredient · 1

Laver (nori) egg-drop soup, often with tofuA$1–6

紫菜蛋花湯（紫菜豆腐蛋花湯）

clears heatpromotes water metabolismAll year

百子櫃Dried laver (nori)· 1 small sheet, or a small handful街市Chicken egg (hard-boiled)· 1 to 2百子櫃Tofu· 1 block百子櫃Dried small shrimp· 1 tablespoon街市Spring onion / scallion· a pinch百子櫃Superior stock· 800 ml to 1 litre

“Heaty? Then this is the pot.”