Dive into a world of flavor with this surprisingly delightful seaweed egg soup recipe! Forget any preconceived notions of a fishy smell; this recipe focuses on bringing out the naturally savory and subtly sweet notes of seaweed, creating a broth that's both comforting and incredibly refreshing. The perfect balance of textures, from the delicate seaweed to the softly cooked eggs, makes this soup a satisfying meal in itself, or a wonderful starter to a larger feast. It's surprisingly easy to make, using readily available ingredients and minimal cooking time.
This simple yet elegant soup is perfect for a quick weeknight meal or a sophisticated appetizer. Ready to experience the magic of this seaweed egg drop soup? Let's move on to the step-by-step instructions that will guide you through creating this culinary masterpiece.
Tools Needed
- Bowl
- Bucket
- Scissors
- Pot
- Egg beater or chopsticks
Ingredients
- Seaweed: 25g (dried)
- Eggs: 3
- Shallots: 2
- Garlic: 2 cloves
- Ginger: 10g
- Green onions
- Coriander
- MSG: 1/4 teaspoon
- Fresh ground pepper: 1/4 teaspoon
- Sugar: 1/4 teaspoon + 1 spoonful
- Fish sauce: 1 teaspoon
- Seasoning powder: 1 spoonful
- Salt: 1/3 spoonful
- Cornstarch: 1/3 spoonful
- Cooking oil
- Water: 1 liter + 200ml
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak seaweed in water for 5-6 minutes until expanded. Separate and tear into shorter lengths.
- Wash and chop green onions into 2cm lengths.
- Chop shallots and ginger together.
- Whisk eggs with MSG, fresh ground pepper, sugar, and fish sauce until well combined.
- Wash the soaked seaweed again and cut it into shorter pieces.
Step 2. Sauté Aromatics and Seaweed
- Heat cooking oil in a pot. Add ginger, garlic, and shallots, and sauté until fragrant.
- Add the seaweed and stir-fry briefly (3-40 seconds).
Step 3. Cook Soup and Add Egg
- Add water and bring to a boil. Let it simmer for about 1 minute.
- Pour in the egg mixture, stirring gently to avoid making it too smooth.
- Season with sugar, seasoning powder, salt, cornstarch, and ground pepper. Stir until dissolved.
Step 4. Finish and Serve
- Bring the soup back to a boil. Add green onions and coriander.
- Stir and remove from heat.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Adding ginger helps reduce the fishy smell.
- Stir-frying the seaweed before adding it to the soup prevents a fishy taste.
- Don't overcook the seaweed, or it will become soft and less tasty.
- Serve the soup hot or slightly warm for best taste.
Nutrition
- N/A
FAQs
1. How can I prevent my seaweed egg soup from having a fishy smell?
Use fresh, high-quality seaweed and rinse it thoroughly under cold running water before adding it to the soup. Don't overcook the seaweed, as this can intensify any unpleasant odor.
2. What type of seaweed is best for this recipe?
Dried wakame or dulse seaweed work well. Look for seaweed specifically labeled for culinary use. Avoid seaweed intended for other purposes, such as fertilizer.
This simple seaweed egg soup recipe is a testament to how easily accessible ingredients can create a truly exceptional meal. Enjoy the delightful balance of flavors and textures, and don't hesitate to experiment with different types of seaweed or add your favorite vegetables for a personalized touch. We hope you’ll savor every spoonful of this surprisingly delicious and easy-to-make soup!