紫菜蛋花汤，是一道最简单快手的家常汤。紫菜的鲜味融入清汤，蛋花像云朵一样轻盈，加上几滴香油和葱花，鲜香暖胃。不管是配米饭还是配面条，都超级舒服。
Seaweed Egg Drop Soup is a simple and comforting home-style soup. The umami from the seaweed infuses the clear broth, and the egg ribbons are light as clouds. With a few drops of sesame oil and scallion, it’s warm and savory. It’s perfect with rice or noodles.
🌴食材 | Ingredients：
干紫菜，1小把（约10g）。/ Dried seaweed, 1 small handful (about 10g).
鸡蛋，2个（打散）。/ Eggs, 2 (beaten).
清水或高汤，600ml。/ Water or chicken broth, 600ml.
🌴配料 | Aromatics：
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
虾皮，1小撮（可选，提鲜用）。/ Dried shrimp, a small pinch (optional, for extra flavor).
🌴调味 | Seasonings：
盐，适量。/ Salt, to taste.
香油，几滴（出锅淋）。/ Sesame oil, a few drops (for finishing).
白胡椒粉，少许。/ A pinch of white pepper powder.
🌴做法 | Instructions：
1，烧汤底 | Heat the Broth
锅里倒入清水或高汤，大火烧开。放入干紫菜和虾皮（如果用的话），煮1分钟。⚠️ 紫菜不用泡太久，直接下锅煮，鲜味才能完全释放。
Pour the water or broth into a pot and bring to a boil. Add the dried seaweed and dried shrimp (if using), and cook for 1 minute. ⚠️ No need to soak the seaweed; adding it directly to the pot releases the umami.
2，淋蛋花 | Add the Eggs
转小火，让汤保持微沸状态。一手拿着打散的蛋液，一手拿筷子，把蛋液慢慢、细细地转着圈淋入锅中，同时用筷子轻轻搅动汤底。⚠️ 千万别一股脑倒进去，那样会变成蛋块，不是蛋花。我试过倒太快，结果煮成了一锅蛋花糊。
Reduce to low heat and keep the broth at a gentle simmer. Slowly and thinly drizzle the beaten eggs into the pot in a circular motion, while gently stirring the broth with chopsticks. ⚠️ Never pour the eggs in all at once, or you’ll get egg clumps instead of ribbons. I’ve tried pouring too fast, and it turned into a mushy egg soup.
3，调味出锅 | Season and Serve
蛋花全部浮起后，关火。加入适量盐和少许白胡椒粉调味。淋上几滴香油，撒上葱花，出锅。⚠️ 香油最后淋，香气最浓。
Once the egg ribbons float to the top, turn off the heat. Season with salt and a pinch of white pepper. Drizzle with sesame oil, sprinkle with scallion, and serve. ⚠️ Add the sesame oil at the very end for the best aroma.
宝宝们，紫菜蛋花汤的精髓在于“汤清味鲜，蛋花飘逸”。紫菜直接下锅煮，鲜味更浓。淋蛋液时一定要小火，慢慢转圈淋入，边淋边搅动，蛋花才会像云朵一样漂亮。香油最后淋，香气最浓。
Tips: The key to Seaweed Egg Drop Soup is “clear broth, fresh flavor, and silky egg ribbons.” Add the seaweed directly to the pot for maximum umami. Drizzle the eggs slowly over low heat while stirring in a circular motion for beautiful ribbons. Add the sesame oil at the very end.
这道【紫菜蛋花汤 | Seaweed Egg Drop Soup】是中国人最熟悉的快手家常汤。如果你喜欢这种清爽的口感，还可以试试我之前写的【酸辣汤 | Hot and Sour Soup】。想看更多汤羹类的菜谱，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this light and savory flavor, you should also try my Hot and Sour Soup. For more soup recipes, check out my Soups category.
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