How To Make Seaweed Egg Drop Soup
Warming, nourishing, and flavorful - that's what you get with a bowl of seaweed egg drop soup. Make this your soup starter before a main meal using eggs, seaweed, dried mini shrimp, and various seasonings. Serve this with hot rice and any of your favorite main meals!
Ingredients
- 2 beaten eggs
- 900 ml water
- 10 g of dried mini shrimps
- 10 g of fresh coriander
- 1 tbsp of light soy sauce
- 1 tbsp of sesame oil
- 2 g of white pepper
- 20 g of seaweed
Instructions
- Beat 2 eggs thoroughly in a bowl. Use a fork or whisk to beat the eggs.
- Fill a pot with water and bring to a boil. Once it boils, turn off the heat and pour in the beaten eggs. Pour the eggs in a circular motion to evenly spread them out in the pot of water.
- Add dried mini shrimp, coriander, light soy sauce, sesame oil, and white pepper. Adjust to taste and mix well.
- Prepare the seaweed. Soak the dried seaweed until fully rehydrated or wash the fresh seaweed with hot water. Drain the water and place the seaweed in your preferred serving bowl.
- Combine the egg drop soup with the seaweed. Pour the egg drop soup into the bowl of seaweed and stir once more to mix well.
Video
Nutrition
Calories: 77kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 110mgSodium: 395mgPotassium: 58mgFiber: 0.3gSugar: 0.2gVitamin A: 293IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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