Seaweed Egg Drop Soup

This egg drop soup is one of many variations that I’ve experimented with in the past. Check out my corn egg drop soup recipe! The dried seaweed and fish sauce make for an addicting, briny flavor—just ask my dad.

Seaweed Egg Drop Soup
Prep Time: 5 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 2 eggs, beaten
• 5 g dried seaweed
• 4-5 cups water
• 2 tbsp tamari or soy sauce (or to taste)
• 1 tbsp fish sauce (or to taste)
• 2 tbsp corn starch
• Kosher salt to taste
• Optional: sliced scallions
  
  

Directions

1. Whisk 2 tbsp water or stock into cornstarch to make slurry. Set aside.
2. Heat remaining water and soy sauce or stock in medium-sized pot over high heat until it comes to a simmer and reduce to medium heat. Add dried seaweed and stir to distribute.
3. Pour in cornstarch slurry and cook for 5 minutes, stirring occasionally until slightly thickened.
4. Create a whirlpool in the liquid with a fork or whisk. Continue stirring as you slowly pour in whisked eggs to create ribbons of egg in the water.
5. Add fish sauce and salt to taste.
6. Remove from heat and add scallions. Stir to combine and serve immediately.

Per serving: 60 calories: 5.9 g carbs; 2.4 g fat; 3.6 g protein