Seaweed Egg Drop Soup (紫菜蛋花汤)

紫菜蛋花汤

Seaweed Egg Drop Soup (紫菜蛋花汤) — a Chinese recipe made with dried seaweed, eggs, ready in about 15 minutes. Step-by-step instructions with photos.

Ingredients

• dried seaweed (zicai / laver sheets)
• eggs, beaten
• toasted sesame oil
• light soy sauce
• scallion, finely chopped (garnish)
• hot water or chicken broth
• salt
• white pepper

Instructions

1. Rehydrate the dried seaweed in a bowl of warm water for 2-3 minutes. Drain and tear into bite-sized pieces if needed.
2. Bring water or broth to a rolling boil in a pot. Season with soy sauce, salt, and white pepper.
3. Add the drained seaweed to the boiling broth. Cook for 30 seconds — seaweed only needs to heat through.
4. Reduce heat to medium-low so the broth is just simmering. Slowly drizzle the beaten eggs in a thin stream while gently stirring in one direction. (Eggs form long, delicate ribbons and clouds in the broth)
5. Immediately remove from heat. Drizzle with sesame oil, garnish with chopped scallions. Serve hot.