Seaweed Egg Drop Soup (紫菜蛋花汤)
Enjoy this humble and effortless Chinese seaweed egg drop soup - light, comforting, full of umami, and ready in minutes.
Servings: 4
Calories: 92kcal
Ingredients
- ¼ oz dried laver seaweed aka Zi Cai/紫菜 (see note 1)
- 3 eggs
- 1 teaspoon neutral cooking oil
- 2 stalks scallions finely chopped
- 1 tablespoon papery dried shrimp or regular dried shrimp (see note 2)
- 1½ tablespoon light soy sauce
- ½ tablespoon black rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon ground white pepper
Instructions
- Heat oil in a saucepan, then add papery dried shrimp and the light green part of the scallions. Sizzle until fragrant.
- Carefully pour in 4 cups (1000ml) of water and bring it to a boil.
- Use one hand to pour in the beaten eggs in a thin stream, while swirling the water in one direction with a spoon held in the other hand.
- Once the egg strands form, add the seaweed, torn into small pieces. Leave to simmer over low heat for 30 seconds.
- Turn off the heat and season the soup with light soy sauce, black rice vinegar, sesame oil, salt, and white pepper.
- Finally, garnish with the remaining scallions and serve warm.
Notes
1. Dried laver (Zǐ Cài/紫菜) is the same type of seaweed as Japanese nori, but it often comes in a looser form, typically packed into a round disk and wrapped in plastic. See the blog post above to learn more.
2. If using regular dried shrimp as a substitute, soak it to soften, then chop it finely.
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 182mg | Sodium: 715mg | Potassium: 89mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
