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10-min Seaweed Egg Drop Soup Recipe (with Video)

Chinese, Shellfish-free, Asian
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Discover our 10-min Seaweed Egg Drop Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 5min


- 0.1 oz Chinese dried seaweed
- 4 c low sodium chicken broth
- 4 c water
- 2 Eggs
- 4 oz tofu, cubed (optional)
- 1.5 tsp Salt
- few dashes White pepper
- 0.25 tsp Sesame oil
- Scallions
- Cilantro
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Prepare the ingredients
1. In a large pot, bring the chicken broth and water to a boil. In the meantime, prep the other ingredients.
2. Tear the dried seaweed into smaller pieces and submerge them in a bowl of warm water. Doing this rehydrates the seaweed and removes any sand or grit. Drain.
3. If adding tofu, slice the block into small cubes.
4. In a bowl or measuring cup (I like using one with a spout for easy pouring later), beat 2 eggs thoroughly. Set aside.
Make the soup
1. Once the broth has come to a boil, add the cubed tofu and lower the heat until the soup is at a simmer.
2. Add the rehydrated seaweed.
3. Turn off the heat, then use a ladle to swirl the soup in a clockwise motion. Once it has built momentum, stop swirling and slowly drizzle in the beaten egg. You should see beautiful strands of egg form instantly.
4. Add salt, white pepper, sesame oil, scallions, and cilantro. Enjoy!

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