Seaweed and egg drop soup is a quick, comforting, and nutrient-rich dish, perfect for busy weeknights or as a light starter. Here’s a simple yet delicious recipe to guide you.
Ingredients:
- 2 dried seaweed sheets (soaked in water for 5 minutes, then drained and chopped)
- 1 tablespoon dried shrimp rinsed with warm water
- 2 large eggs (lightly beaten)
- 4 cups water or chicken broth
- 1 teaspoon sesame oil
- Salt and white pepper to taste
- 1 green onion (finely chopped, for garnish)
Steps:
1. Prepare the broth: In a pot, bring water or broth to a boil. Add the soaked seaweed and dried shrimp, then simmer on low heat for 3–4 minutes to enhance the flavor.
2. Thicken the soup: In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water (optional, for a thicker broth). Gradually stir into the pot and simmer for 1 minute.
3. Add the egg: Slowly pour the beaten eggs into the simmering soup in a thin, steady stream while gently stirring with a chopstick or fork. This creates delicate, silky egg ribbons.
4. Season and finish: Season with salt, white pepper, and a dash of sesame oil. Remove from heat and garnish with chopped green onions.
Serve hot for a warm, umami-rich treat that pairs well with any meal! Enjoy your homemade soup in just 10 minutes.
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