Seaweed Egg Drop Soup (紫菜蛋花汤)
Enjoy this humble and effortless Chinese seaweed egg drop soup - light, comforting, full of umami, and ready in minutes.
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ oz dried laver seaweed (aka Zi Cai/紫菜 (see note 1))
- 3 eggs
- 1 teaspoon neutral cooking oil
- 2 stalks scallions (finely chopped)
- 1 tablespoon papery dried shrimp (or regular dried shrimp (see note 2))
- 1½ tablespoon light soy sauce
- ½ tablespoon black rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon ground white pepper
Instructions
- 1
Heat oil in a saucepan, then add papery dried shrimp and the light green part of the scallions. Sizzle until fragrant.
- 2
Carefully pour in 4 cups (1000ml) of water and bring it to a boil.
- 3
Use one hand to pour in the beaten eggs in a thin stream, while swirling the water in one direction with a spoon held in the other hand.
- 4
Once the egg strands form, add the seaweed, torn into small pieces. Leave to simmer over low heat for 30 seconds.
- 5
Turn off the heat and season the soup with light soy sauce, black rice vinegar, sesame oil, salt, and white pepper.
- 6
Finally, garnish with the remaining scallions and serve warm.