Easy Chinese Seaweed Egg Drop Soup Recipe (紫菜蛋花汤)
Chinese seaweed soup, also known as "zi cai dan hua tang"(紫菜蛋花汤) in Mandarin, is a light and nourishing soup commonly found in Chinese cuisine.
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Servings: 4
Calories: 75kcal
Ingredients
- 5 cups chicken stock
- 4 tablespoons dried seaweed
- 1/2 tablespoon dried shrimp
- 2 eggs whisked
- 2 teaspoons sesame oil
- 2 tablespoons sliced green onions
- 2 tablespoons chopped cilantro
- salt and pepper to taste
Instructions
- Rinse the dried seaweed in cold water to remove any salt or impurities. Soak the seaweed in water for 10-15 minutes until it softens. It helps to remove any salt or impurities. Drain and set aside.
- Place the dried seaweed, dried shrimp, sesame oil, chopped cilantro, green onion slices, salt, and pepper in a deep bowl.
- Bring the chicken stock(or water) to boil over medium heat in a pot. Slowly pour the whisked egg into the pot. Once the lovely "yellow ribbons" firm up, turn off the heat immediately.
- Pour the liquid mixture into the bowl over all the ingredients.
- Mix the soup well to allow the flavors to blend.
- Serve the Chinese seaweed soup hot. Season the soup with soy sauce. (optional)
Nutrition
Calories: 75kcal | Carbohydrates: 1.5g | Protein: 4.2g | Fat: 5.2g | Saturated Fat: 1.2g | Cholesterol: 87mg | Sodium: 992mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 1.1g | Vitamin A: -2IU | Calcium: 35mg | Iron: 1mg
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