Chinese Egg and Wakame Seaweed Soup. Put all the ingredients marked with ● in a saucepan. Once the mixture is boiling, pour in beaten eggs in a thin stream (not all at once). Remove from the wok and set aside.
It is mainly made of seaweed and egg; some dried shrimps may be added to make it more appetizing. This seaweed egg drop is a classic Chinese homemade soup dish eaten in most part of China. The combination of the seaweed flavor and the egg drop soup reminds me of childhood comfort food. You can have Chinese Egg and Wakame Seaweed Soup using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chinese Egg and Wakame Seaweed Soup
- You need 2 of Eggs.
- You need 1 of as much as you need Wakame (a type of edible seaweed).
- You need 1000 ml of ●Water.
- It’s 1 dash of less than 2 tablespoons ● Weipa.
- It’s 1/3 tsp of ● Salt.
- Prepare 1 tbsp of ● Sesame oil.
- You need 1 dash of ● Pepper.
The seaweed used in the soup is a particular variety of dried seaweed called zicai (紫菜). You should be able to find it in many Chinese grocery stores. Stir in the egg, remove from the heat and serve with the scallion sprinkled over the top of the bowl. Add seaweed and cook until seaweed has expanded.
Chinese Egg and Wakame Seaweed Soup step by step
- Put all the ingredients marked with ● in a saucepan..
- Once the mixture is boiling, pour in beaten eggs in a thin stream (not all at once)..
- Add wakame seaweed..
- It's finished! Add minced thin spring onions, if you like. Sesame seeds are also delicious with the soup..
Season with salt, sugar, and pepper. Once the taste is right, thicken soup with corn starch solution. Chinese Egg and Wakame Seaweed Soup This is an easy and classic soup to make when you want Chinese food. The salty seasoning of wakame will change the taste of the soup subtly, so adjust the amount of Wei-pa. Recipe by Eiyoushino recipe For this seaweed soup recipe I added pork balls but you can use other ingredients like sliced fresh fish, fish balls, yong tau foo, sliced lean meat, prawns, etc.
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