Taiwanese•healthy
Egg and Seaweed Soup
Experience the delightful simplicity and nourishing qualities of Taiwanese cuisine with this Egg and Seaweed Soup. This traditional soup is a staple in many Taiwanese...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 2 sheets nori dried seaweed
- 500 ml chicken stock
- 1 teaspoon cornflour
- 3 sprigs spring onion thinly sliced
- 1/2 teaspoon seasame oil
- salt and pepper to taste
Instructions
- 1
In a saucepan, bring the water and chicken stock to a boil.
- 2
Mix the cornflour with a little water to form a slurry, then pour it into the boiling soup to thicken.
- 3
Break the nori seaweed sheets into small pieces and add them to the soup mixture.
- 4
Beat the eggs and slowly pour the egg mixture into the soup while stirring gently.
- 5
Add salt and pepper to taste, and sprinkle with thinly sliced spring onions.
- 6
Drizzle with sesame oil before serving.