A super easy, savory seaweed soup with super tender egg drops.
Course Soup
Cuisine Chinese
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 3
Calories 171kcal
Author Elaine
Ingredients
3eggs, whisked with salt
1tumbginger,smashed
6cupswater or chicken stock
10gChinese dried seaweed, divided into two serving bowls for me
2tbsp.sesame oil
2tbsp.chopped scallion
2tbsp.chopped coriander
1tbsp.dried shrimp
1tsp.salt
ground white pepper as needed
Instructions
Add chopped scallions, coriander, dried shrimp, sesame oil, salt and pepper in serving bowls too.
make sure you buy high quality dried seaweed soak, and read the instructions to see whether you need to wash it or not. Following the instructions and then add dried seaweed too (either dried or washed as instructed).
Whisk egg with a small pinch of salt and pepper.
Add water to a pan or wok, around 6 cups of water or chicken stock with smashed ginger. Bring to a boiling and then turn off the fire. Pour the egg liquid in by swirling. You will see the lovely flower in the pan.
Pour the egg flower directly to the serving bowl. The remaining heat will stimulate the aroma immediately. Serve hot!