Recipe Details
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Seaweed Egg Drop Soup
Description: This soup is made in just a few steps: The seaweed, ginger, and chicken broth are boiled together, then the beaten eggs are added and stirred until thin ribbons form, and the soup is brought to a boil again.
Category: Soups
Servings: 4
Servings: 4
Prep Time: 5 mins
Cook Time: 15 mins
Cook Time: 15 mins
Notes: The method of stirring the soup clockwise while you add the beaten eggs is to create a "whirlpool," causing the broth to move in a swirling motion. This helps to create the ribbons of egg; the classic technique calls for using chopsticks to stir the broth. (https://www.thespruceeats.com/seaweed-egg-drop-soup-4173135)
Ingredients
• 4 cups chicken broth or stock
• 1 sheet edible dried seaweed, torn into small pieces
• 1 slice ginger, finely chopped
• 2 large eggs, lightly beaten
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 spring onion, finely chopped
• Sesame oil, optional
Instructions
1) Gather the ingredients.
2) Add the chicken broth or stock to a saucepan or wok along with the seaweed and ginger. Let it come to a boil.
3) Gently pour in the lightly beaten eggs and stir clockwise until they form thin ribbons; bring to a boil again. Season the soup with salt and pepper.
4) Garnish the seaweed egg drop soup with chopped spring onions and a drizzle of sesame oil.
2) Add the chicken broth or stock to a saucepan or wok along with the seaweed and ginger. Let it come to a boil.
3) Gently pour in the lightly beaten eggs and stir clockwise until they form thin ribbons; bring to a boil again. Season the soup with salt and pepper.
4) Garnish the seaweed egg drop soup with chopped spring onions and a drizzle of sesame oil.