Simple Seaweed Egg Drop Soup

This light and nutritious seaweed egg drop soup is a perfect starter or quick meal. Fresh or frozen seaweed adds a subtle ocean flavor and nutrients, while egg ribbons create a silky texture that’s comforting and elegant. Ready in just 10 minutes, this soup is naturally low in calories, gluten-free, and perfect for a cozy lunch or a warming appetizer.

You can keep it simple or add soft tofu, goji berries, and spring onion for extra texture and flavor. A dash of sesame oil at the end gives it a fragrant, nutty finish.

Ingredients (2–3 servings)

- 30–50 g fresh frozen seaweed (wakame / sea lettuce type)

- 2–3 thin slices of fresh ginger

- 2 eggs, lightly beaten

- 500 ml water or light chicken stock

- ½ tsp salt, or to taste

- ¼ tsp white pepper

- ½ tsp sesame oil

Optional:

- ½ tsp chicken powder

- A few goji berries

- Chopped spring onion

- Soft tofu cubes

Instructions:

1. Prepare the seaweed

- Thaw seaweed quickly in cold water (1–2 minutes).

- Rinse well and squeeze gently to remove excess water.

- Cut into bite-size pieces if long.

2. Make the soup base

- Bring water or stock to a gentle boil.

- Add ginger and simmer 2-3 minutes. Remove ginger slices or leave them in.

- Add seaweed and simmer 1–2 minutes only (do not overcook — fresh seaweed gets slimy).

3. Season

- Add salt (and chicken powder if using) and white pepper.

- Taste first — fresh seaweed is naturally salty.

4. Add egg

- Lower heat to gentle simmer.

- Slowly drizzle in beaten egg while stirring lightly to form egg ribbons.

5. Finish

- Turn off heat.

- Add sesame oil.

- Garnish if desired.