5-Min Seaweed Egg Drop Soup Recipe
This Seaweed Egg Drop Soup is silky, comforting, and packed with fluffy egg ribbons and savory seaweed flavor—all in just 5 minutes!
Ingredients
- 2 tablespoons scallions, thinly sliced
- 3 large eggs, beaten
- 1 tablespoon cornstarch
- 3 tablespoons water
- ¼ sheet dried Chinese seaweed, (zǐcài)
- 2 cups warm water, for soaking
- 5 cups unsalted homemade chicken stock
- ⅛ teaspoon salt
- Dash of sesame oil
Instructions
- To prepare the ingredients: Thinly slice the scallions. Crack the eggs into a bowl and whisk well. In another bowl, mix the cornstarch with 3 tablespoons water to make a slurry. Place the dried seaweed in a separate bowl, pour in the 2 cups warm water, and soak for about 1 minute. Rinse the seaweed under running water and drain well.
- To start the soup: Pour the chicken stock into a pot over high heat. Add the salt, stir, and bring to a simmer. Stir the cornstarch slurry again, then slowly pour it into the stock while stirring. Cook until slightly thickened, then bring to a boil.
- To make the egg ribbons: Slowly pour the beaten eggs into the hot broth. For thicker, fluffier ribbons, let the eggs set briefly before gently stirring. For thinner, feathery ribbons, gently stir the soup as you pour in the eggs.
- To finish and serve: Add the rehydrated seaweed, sesame oil, and scallions. Gently stir, turn off the heat, and serve immediately.
Video
Notes
- Make a slurry: Always mix cornstarch with water before adding it to the soup, and stir the slurry again right before using.
- Cornstarch substitutes: Don't have cornstarch? No problem! Potato starch or sweet potato starch can also be used, although the finished consistency may be slightly different.
- Control the egg ribbons: Let the eggs set briefly before stirring for thicker ribbons. Gently stir while pouring for thinner, more delicate strands.
- Watch the salt: If using salted store-bought chicken stock, taste before adding additional salt.
- Finish with sesame oil: Add it at the end to preserve its fragrant, nutty aroma.