I’ve been making this delicious Seaweed Egg Drop Soup since I was a little kid, and I can tell you, everyone always finishes every last drop! Give it a try—you won’t be disappointed! The combination of the savory broth, fluffy eggs, and umami seaweed is pure comfort in a bowl!
Seaweed Egg Drop Soup Recipe
Serving: 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
To prepare the ingredients:
- First, chop the scallions.
- Then, in a bowl, crack the eggs inside and whisk them.
- Next, in another bowl, add the cornstarch and water. (This mixture will thicken the soup and give it a lovely silky texture.)
- 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.
To cook the 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.
