Seaweed Egg Drop Soup
A super easy, savory seaweed soup with super tender egg drops.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs (, whisked with salt )
- 1 tumb ginger (,smashed )
- 6 cups water or chicken stock
- 10 g Chinese dried seaweed (, divided into two serving bowls for me)
- 2 tbsp. sesame oil
- 2 tbsp. chopped scallion
- 2 tbsp. chopped coriander
- 1 tbsp. dried shrimp
- 1 tsp. salt
- ground white pepper as needed
Instructions
- 1
Add chopped scallions, coriander, dried shrimp, sesame oil, salt and pepper in serving bowls too.
- 2
make sure you buy high quality dried seaweed soak, and read the instructions to see whether you need to wash it or not. Following the instructions and then add dried seaweed too (either dried or washed as instructed).
- 3
Whisk egg with a small pinch of salt and pepper.
- 4
Add water to a pan or wok, around 6 cups of water or chicken stock with smashed ginger. Bring to a boiling and then turn off the fire. Pour the egg liquid in by swirling. You will see the lovely flower in the pan.
- 5
Pour the egg flower directly to the serving bowl. The remaining heat will stimulate the aroma immediately. Serve hot!