Chinese · Dinner
Seaweed and Egg Soup
A light Chinese egg-drop soup built on vegetable stock, silky ribbons of beaten egg, and rehydrated dried seaweed, finished with scallion, sesame oil, and white pepper. Quick to simmer, mildly savory, and served hot as a starter or simple weeknight bowl alongside rice or noodles.
$2
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
267Calories
16.8gProtein
18.2gFat
8.8gCarbs
1.6gSugar
0.9gFiber
1520mgSodium
740mgChol
4.6gSat Fat
360mgPotassium
195mgCalcium
3.2mgIron
0.7mcgVitamin B12
3.6mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Beat the eggs in a small bowl until smooth. Rehydrate the seaweed in warm water for 5 minutes until soft, then drain and chop roughly.
2
Simmer
Pour vegetable stock into a small saucepan over medium heat and bring to a gentle simmer with small bubbles breaking the surface, about 3 minutes.
3
Simmer
Stir the seaweed, salt, and white pepper into the simmering broth over medium heat for 2 minutes until the seaweed softens and deepens in color.
4
Temper
Reduce heat to low until barely rippling. Drizzle in beaten eggs in a thin stream while stirring gently, forming silky ribbons in about 20 seconds.
5
Finish
Stir in the sesame oil and thinly slice the scallion, adding half to the pot.
6
Plate
Ladle the soup into a bowl and scatter the remaining scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g), beaten
- 1/2 oz14g dried wakame seaweed
- 2 1/2 cups600ml vegetable stock
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/4 tsp1/4 tsp white pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp cornstarch (5g), mixed with 1 tbsp water to slurry
