seaweed egg soup

How to Make Seaweed and Egg Soup: A Simple Guide

Seaweed and egg soup is a quick, nutritious, and comforting dish enjoyed worldwide. Here’s a basic recipe plus easy variations to suit different tastes.

Basic Recipe: Start by rehydrating 5 grams of dried seaweed in warm water for 5 minutes, then drain and chop. In a pot, bring 4 cups of water to a boil. Add the seaweed, a pinch of salt, and a dash of sesame oil. Simmer for 2 minutes. In a bowl, lightly beat 2 eggs with a fork. Slowly pour the eggs into the boiling soup while stirring gently to create delicate ribbons. Cook for 1 more minute until the eggs set. Garnish with chopped green onions and a drizzle of soy sauce if desired.

Variations: For a richer flavor, add a few drops of sesame oil or a slice of dried tofu during cooking. For extra protein, mix in minced pork or shrimp before adding the eggs. For a spicy twist, add a pinch of white pepper or a few slices of fresh chili.

This soup is versatile—serve as a starter, a light meal, or a comforting side. Its simplicity and fresh flavors make it a staple in many households, ready in under 15 minutes!