Seaweed and Egg Drop Soup

 

This is a comforting, quick, and nutritious soup with delicate egg ribbons and umami-rich seaweed. Adding toasted seaweed for a richer taste, sesame oil for depth, and cornstarch for a silkier texture.

Ingredients

• 1 sheet of dried seaweed (laver) torn into small pieces
• 2 eggs, lightly beaten
• 4 cups chicken stock (or vegetable stock for a vegetarian option)
• 1 teaspoon sesame oil (for depth of flavor)
• ½ teaspoon white pepper (or black pepper)
• ¼ teaspoon chili flakes (optional, for a hint of heat)
• ½ teaspoon sugar (to balance flavors)
• Salt, to taste
• 1 teaspoon cornstarch mixed with two tablespoons water (for a silkier texture)
• 1 chopped green onion
• 1 tablespoon chopped cilantro

Instructions

1. To enhance its aroma, toast the seaweed in a dry pan for 1-2 minutes. Set aside.
2. In a pot, bring the chicken stock to a boil. Stir in sesame oil, white pepper, chili flakes, sugar, and salt.
3. Slowly drizzle the beaten eggs into the boiling stock while stirring gently in one direction to create delicate egg ribbons.
4. Add the toasted seaweed and let it simmer for 1 minute.
5. Stir in the cornstarch slurry to slightly thicken the soup.
6. Turn off the heat and garnish with chopped green onion and cilantro.
7. Serve immediately and enjoy!