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.
🌴 Ingredients:
· 1 small handful of dried seaweed (about 10g)
· 2 eggs (beaten)
· 600ml water or chicken broth
🌴 Aromatics:
· 1 stalk chopped scallion
· A small pinch of dried shrimp (optional, for extra flavor)
🌴 Seasonings:
· Salt, to taste
· A few drops of sesame oil (for finishing)
· A pinch of white pepper powder
🌴 Instructions:
- Heat the Broth
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. ⚠️ Note: No need to soak the seaweed; adding it directly to the pot releases the umami. - Add the Eggs
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. ⚠️ Note: 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. - Season and Serve
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. ⚠️ Note: Add the sesame oil at the very end for the best aroma.
💡 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.
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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