Seaweed Egg Drop Soup
 
Prep time
Cook time
Total time
 
Simple egg drop soup with seaweed and prawns. Great as a light meal or side dish.
Author:
Recipe type: Quick Soup Recipe
Cuisine: Chinese
Serves: 3
Ingredients
  • 2 cups low sodium stock
  • 1 cup water
  • 5 g of seaweed (it looks like a little but it will expand on contact with liquid)
  • 3 eggs - whisked
  • 1 slice of ginger
  • 9 thawed frozen prawns (leave whole or chopped into 1 cm pieces)- optional
  • Salt - to taste
  • Sesame oil - to taste
  • Spring onions - chopped (for garnish)
  • For cornstarch slurry
  • 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
  1. Pour in stock and water into a soup pot along with the ginger and let boil. Once boiling, add the prawns and cornstarch slurry. Cover lid and bring to a boil again.
  2. Turn off heat and remove the ginger. Slowly pour in the eggs with one hand and stir the soup with your other hand using a pair of chopsticks or fork. Stir more frequently if you want a more 'ribbon' like eggs or stir at a slower pace for larger egg strands. Season with salt if necessary. Add the seaweed and gently stir to loosen them.
  3. Drizzle sesame oil and garnish with chopped spring onions. Serve immediately.
Recipe by Souper Diaries at https://souperdiaries.com/simple-egg-drop-soup-recipe/