5-Min Seaweed Egg Drop Soup Recipe—Secret Revealed!

By CiCi Li · 5 min

Ingredients

Instructions

1. Thinly slice the scallions. Beat the eggs in a bowl until well combined.
2. Mix the cornstarch with 3 tablespoons of water to make a slurry. Soak the dried seaweed in 2 cups of warm water for about 1 minute, then rinse under running water and drain well.
3. Pour the unsalted chicken stock into a pot over high heat, add the salt, stir and bring to a simmer.
4. Stir the cornstarch slurry again, then slowly pour it into the stock while stirring. Keep stirring until the broth begins to thicken, then bring it to a boil.
5. Slowly pour the beaten eggs into the hot broth. For thicker, fluffier ribbons, let the eggs set briefly before stirring gently; for thinner ribbons, stir gently while pouring.
6. Add the seaweed, sesame oil and scallions. Stir gently, turn off the heat and serve immediately.

Summarized from CiCi Li's video. Watch it for the details.

More recipes with

EggScallion