seaweed and egg flower soup

How to Make Perfect Egg Drop Soup with Seaweed

Egg drop soup with seaweed is a comforting, quick Chinese classic, beloved for its simplicity and umami-rich flavor. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 2 dried seaweed sheets (about 5g), rinsed and soaked in water for 5 minutes

- 1 egg, lightly beaten

- 4 cups chicken or vegetable broth

- 1 tsp soy sauce

- ½ tsp sesame oil

- White pepper to taste

- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thicker broth)

- Chopped scallions or cilantro for garnish

Steps:

1. Prep the seaweed: Drain the soaked seaweed, discard the tough stems, and tear it into bite-sized pieces.

2. Heat the broth: In a pot, bring the broth to a gentle boil over medium heat. Add the seaweed, soy sauce, and white pepper. Simmer for 2–3 minutes to let the seaweed soften and release its flavor.

3. Thicken (optional): If you prefer a thicker broth, stir in the cornstarch mixture and cook until slightly thickened.

4. Add the egg: Slowly pour the beaten egg in a thin, steady stream into the simmering broth while gently stirring with a chopstick or fork. This creates delicate, silky egg ribbons.

5. Finish: Remove from heat, drizzle with sesame oil, and garnish with scallions or cilantro. Serve hot.

Tips: For extra flavor, add a pinch of salt or a dash of rice vinegar. This versatile soup pairs well with any meal and takes just 10 minutes to prepare!