Chinese•healthy
Seaweed Egg Drop Soup (紫菜蛋花汤)
This Chinese home-style seaweed egg drop soup recipe is healthy and quick. Many Chinese families serve soup with every meal––this recipe is a common go-to!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 g dried seaweed
- 4 cups chicken stock ((or vegetable stock, 950 ml))
- 1 cup water ((235 ml; can replace with more stock))
- 5 g dried shrimp flakes ((optional))
- 1/4-1/2 teaspoon sesame oil ((to taste))
- 1/4 teaspoon white pepper
- 2 eggs ((beaten))
- 1 scallion ((thinly sliced))
Instructions
- 1
Toast the dried seaweed in a clean, dry wok over medium heat for 1-2 minutes on each side. Remove from the wok and set aside.
- 2
Add the chicken stock and water to a wok or pot, and bring it to a boil. Add the dried shrimp flakes (if using), sesame oil, white pepper, and toasted seaweed. Stir and bring to a boil again.
- 3
With the stock boiling, stir in the beaten eggs, and then the chopped scallions. Bring to a boil once again, and serve immediately.