Seaweed, Dried Shrimp and Egg Drop Soup is a classic, quick home-style soup. The dried shrimp is savory, the seaweed is silky, and the egg ribbons are as light as clouds. The broth is clear and sweet—a warm bowl that comforts you from the inside out. It’s perfect for breakfast or when you don’t have much of an appetite.
🌴 Ingredients:
· 2 eggs (beaten)
· A small handful of dried shrimp (choose lightly salted ones for a fresher taste)
· A small handful of dried seaweed (ready-to-use, torn into small pieces)
· 600ml water or chicken broth
🌴 Aromatics:
· A small piece of minced ginger (about 5g)
· 2-3 cloves minced garlic (about 10g)
· 1 stalk scallion (chopped, for garnish)
· Cilantro, to taste (cut into sections, for garnish, optional)
🌴 Seasonings:
· 2g salt (about half a teaspoon, add at the end)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing, optional)
· Cornstarch slurry, as needed (for thickening, optional)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Dried Shrimp
Rinse the dried shrimp with water to remove surface impurities and excess salt, then drain. ⚠️ Note: Dried shrimp is naturally salty, so rinsing is a must, or the soup will be too salty. I’ve tried skipping this step before, and the soup was too salty to drink, so don’t skip it. - Sauté the Aromatics
Heat oil in a pan. Add the minced ginger, garlic, and dried shrimp, and stir-fry over low heat until fragrant. ⚠️ Note: Stir-frying the dried shrimp first releases its full umami. I’ve tried boiling them directly, and the soup lacked flavor, so don’t skip this step. - Simmer the Broth
Pour in plenty of hot water and bring to a boil. ⚠️ Note: Always use hot water; cold water won’t release the flavor properly. - Thicken the Soup (Optional)
Turn to medium-low heat and drizzle in the cornstarch slurry, stirring constantly until the soup slightly thickens. ⚠️ Note: Thickening helps the egg ribbons float instead of sinking. I’ve tried adding the egg without thickening, and the egg sank to the bottom, leaving the soup looking watery. - Add the Eggs
Drizzle the beaten eggs into the pot in a circular motion. Wait for the ribbons to set before gently stirring. ⚠️ Note: Drizzling in a circle makes beautiful egg ribbons. Don’t stir too early, or they will break apart. I’ve tried stirring right after pouring, and the eggs turned into tiny scrambled bits. - Add the Seaweed
Add the seaweed and cook for 1 minute to let its umami infuse the broth. ⚠️ Note: Seaweed cooks very quickly; don’t overcook it, or it will fall apart and cloud the soup. - Season and Serve
Add 2g (half a teaspoon) of salt and a pinch of white pepper. Turn off the heat, sprinkle with scallion and cilantro, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the soup fresh. Both the dried shrimp and seaweed are naturally salty, so go easy on the salt to let the umami shine.
💡 More Delicious Recipes:
If you enjoy this quick and savory seaweed soup, you should also try my [Seaweed and Shrimp Paste Soup] for a bouncy and satisfying alternative.
Want to explore more comforting soups? Check out my full [Soups] category!
💡 Tips:
Always rinse the dried shrimp to remove excess salt. Stir-fry the dried shrimp first for maximum umami. Thicken the soup with cornstarch (optional) so the egg ribbons float. Drizzle the eggs in a circle for beautiful ribbons. Add the seaweed at the end and cook for just 1 minute. Add salt at the very end—both the shrimp and seaweed are salty, so a little goes a long way.
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