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.
