How To Make Seaweed Egg Drop Soup
Warming, nourishing, and flavorful - that's what you get with a bowl of seaweed egg drop soup. Make this your soup starter before a main meal using eggs, seaweed, dried mini shrimp, and various seasonings. Serve this with hot rice and any of your favorite main meals!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 beaten eggs
- 900 ml water
- 10 g of dried mini shrimps
- 10 g of fresh coriander
- 1 tbsp of light soy sauce
- 1 tbsp of sesame oil
- 2 g of white pepper
- 20 g of seaweed
Instructions
- 1
Beat 2 eggs thoroughly in a bowl. Use a fork or whisk to beat the eggs.
- 2
Fill a pot with water and bring to a boil. Once it boils, turn off the heat and pour in the beaten eggs. Pour the eggs in a circular motion to evenly spread them out in the pot of water.
- 3
Add dried mini shrimp, coriander, light soy sauce, sesame oil, and white pepper. Adjust to taste and mix well.
- 4
Prepare the seaweed. Soak the dried seaweed until fully rehydrated or wash the fresh seaweed with hot water. Drain the water and place the seaweed in your preferred serving bowl.
- 5
Combine the egg drop soup with the seaweed. Pour the egg drop soup into the bowl of seaweed and stir once more to mix well.