How to Make Seaweed and Egg Drop Soup
Estimated Cooking Difficulty: ★★
Essential Ingredients and Tools
- Eggs
- Dried seaweed (laver)
- Scallions (green onions)
- Water
- Salt
- Oil
- Shrimp (optional, based on personal preference)
Measurements
For 1 serving:
- 10g of dried seaweed (use more if you prefer a stronger seaweed flavor)
- 2 eggs
- 2g of salt
Instructions
- Soak the dried seaweed in clean water for 15 minutes, then drain and set aside.
- Heat a pot, add 1.5 liters of water, 5ml of oil, and 2g of salt. Once the water boils, add the seaweed.
- After the seaweed has boiled for 3 minutes, slowly pour in the beaten eggs. Remove from heat after 30 seconds.
- Sprinkle with chopped scallions and simmer on low heat for 20 seconds.
- Turn off the heat. Just before serving, add a few drops of sesame oil. Some people also add a little dried shrimp for extra flavor.
Additional Tips
- Once the water boils, reduce the heat and pour the beaten eggs around the center of the boiling water. To keep the egg ribbons tender, cover the pot with a lid, turn off the heat, let it sit for half a minute, then uncover.
- If you prefer a thicker consistency, add 2g of cornstarch.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.