5-Min Seaweed Egg Drop Soup Recipe

I’ve been making this delicious Seaweed Egg Drop Soup since I was a little kid, and I can assure you that everyone has always finished every last drop! Give it a try—you won’t be disappointed! The combination of savory broth, fluffy eggs, and umami-rich seaweed creates pure comfort in a bowl. You’ll only need 5 Minutes!

Seaweed Egg Drop Soup Recipe

Serves: 4
Prep and cook time: 5 minutes

Ingredients:
2 tablespoons scallions
3 large eggs
1 tablespoon cornstarch
3 tablespoons water
1/4 sheet dried seaweed
2 cups warm water
5 cups unsalted homemade chicken stock
1/8 teaspoon salt
Dash of sesame oil

Seaweed Egg Drop Soup Instructions

1. Prepare the ingredients:

• First, chop the scallions.
• Then, in a bowl, crack the eggs and whisk them.
• Next, in another bowl, add the cornstarch and water.
• In a different bowl, add the dried seaweed, and pour warm water over it. Rehydrate for about a minute. Then, rinse it under running water to remove any impurities.

2. Cook the seaweed egg drop soup:

• In a pot over high heat, pour the unsalted homemade chicken stock inside and season it with salt. Mix well. Bring it to a simmer.
• Once it’s simmering, stir in the cornstarch slurry. Keep stirring until it thickens, then bring it to a complete boil.
• If you like your egg ribbons thick, wait for them to set before stirring. If you prefer them thinner, just give it a quick stir as you pour!
• Finally, toss in the rehydrated seaweed, a dash of sesame oil, and your chopped scallions.

Tips & notes

• Cornstarch slurry matters: It thickens the soup and gives it a lovely, silky texture—don’t skip it!
• Egg texture control: For feathery thin egg strands, stir while pouring. For thicker ribbons, let the egg set before stirring.
• Homemade stock makes a difference: Use homemade chicken stock for the cleanest flavor, but store-bought works in a pinch.
• Seaweed selection: Use dried seaweed typically sold for soups, not sushi sheets.