Seaweed Egg Drop Soup
This soup is prepared by cooking seaweed into a base of egg drop soup.
Story
A comforting, light staple of Chinese home cooking, this dish builds on the silky, savory foundation of classic egg drop soup by incorporating tender, briny seaweed for a subtle, satisfying flavor.
Ingredients
laver (a pinch)
10g
chicken egg
1 piece
water starch (a pinch)
15g
clear water
500g
Instructions
1
Prepare Ingredients
Prepare ingredients: 10g of dried seaweed (a small amount), 1 egg, 15g of water starch (a small amount), 500g of clear water
2
Boil Soup
Add 500g of clear water to the pot and bring to a rolling boil over high heat
3
Add Dried Seaweed
Add 10g of dried seaweed
4
Thicken with Starch
Add 15g of water starch to thicken the soup
5
Pour in Egg Liquid
Finally, pour in the egg liquid and serve immediately
