I always find comfort in a bowl of Simple Seaweed Egg Soup. Growing up, this was one of my favorite dishes that my grandmother would make whenever I felt under the weather. The beauty of Simple Seaweed Egg Soup lies in its simplicity. Just a few basic ingredients come together to create something so soothing and nourishing. The seaweed adds a delicate, earthy flavor, and the eggs give it that perfect, silky texture that warms you from the inside out.
A Nourishing Tradition
For me, Simple Seaweed Egg Soup is more than just a meal; it’s a tradition passed down through generations. The seaweed we use in the soup is often dried, making it easy to store and always available whenever I want to make it. I remember my grandmother telling me that seaweed has so many health benefits, and it always made me feel better when I was feeling sick. It’s not just about the taste—it’s the love and care that go into every bowl of Simple Seaweed Egg Soup that makes it special.
Perfect for Any Time
What I love about Simple Seaweed Egg Soup is how easy it is to make. Whether it’s a busy weekday or a quiet weekend, I can prepare this soup in no time. It’s light enough for a quick lunch but also hearty enough to serve for dinner. The best part? It’s a one-pot dish, so clean-up is a breeze. The simplicity of the ingredients—seaweed, eggs, and a bit of seasoning—means I don’t have to fuss in the kitchen to create something delicious.
Whenever I eat Simple Seaweed Egg Soup, I feel connected to my roots. It’s one of those meals that brings back memories of home, warmth, and family. Over the years, I’ve shared this soup with friends and family, and it never fails to bring comfort and joy. I truly believe that food is a way to connect with others, and Simple Seaweed Egg Soup is a perfect example of that. Whether shared around the dinner table or enjoyed alone, it’s always a reminder of the simple pleasures in life.
Table of Contents
Chef’s Notes- Simple Seaweed Egg Soup
- The quality of your broth makes a big difference in the flavor of this soup. If you’re using store-bought broth, choose a low-sodium option to control the salt level in the soup. Alternatively, homemade chicken or vegetable broth adds richness and depth.
- When adding the beaten eggs to the simmering broth, pour them slowly while stirring the soup in a circular motion. This will ensure the eggs form delicate, silky strands rather than clumps.
- While dried Chinese seaweed is traditional, you can experiment with different types of seaweed, such as wakame or nori, depending on availability. Just be sure to soak them thoroughly to remove any grit or sand.
- If you prefer not to use tofu, consider adding other proteins like shredded chicken, shrimp, or even a plant-based protein like tempeh. Adjust the cooking time to ensure the protein is heated through.
- For extra texture and nutrition, feel free to toss in some chopped mushrooms, spinach, or bok choy. These will complement the seaweed and tofu without overpowering the delicate flavors of the soup.
- To make this soup vegan, substitute the chicken broth with vegetable broth and skip the eggs, replacing them with silken tofu or a vegan egg alternative for similar texture.
- This soup pairs wonderfully with a light side of steamed jasmine rice or a fresh cucumber salad to balance the warm, savory broth.
Simple Seaweed Egg Soup
4
bowls5
minutes5
minutes150
kcal10
minutesDive into a heartwarming bowl of Quick and Healthy Seaweed Egg Drop Soup! Bursting with tender eggs, nutrient-rich seaweed, and savory broth, this soup is a delight for any season. Perfect for busy weeknights, it’s both comforting and wholesome, promising a satisfying and delicious experience in just minutes. Whether you’re seeking a nourishing meal or a light appetizer, this recipe brings together simple ingredients to create a flavorful masterpiece. Get ready to elevate your soup game with easy preparation and a burst of Asian-inspired flavors that will have you coming back for more!
Ingredients
- Broth
4 cups reduced-sodium chicken broth
4 cups cold water
- Proteins
2 large eggs beaten
4 ounces firm tofu diced (optional)
- Seaweed
0.1 ounce dried Chinese seaweed soaked and drained
- Seasonings
1.5 teaspoons kosher salt
white pepper several crackles
1/4 teaspoon toasted sesame oil
- Garnishes
2 tablespoons sliced scallions
2 tablespoons fresh cilantro leaves
- Alternative Ingredients:
Chicken Broth: Substitute with vegetable broth for a vegetarian option.
Tofu: Omit tofu and add sliced mushrooms for extra texture.
Seaweed: Use spinach or kale if seaweed is unavailable.
Salt: Replace with tamari for a gluten-free alternative.
Sesame Oil: Use olive oil if sesame oil is not preferred.
Directions
- Preparing Ingredients – Begin by bringing the chicken broth and water to a rolling boil in a large saucepan. While the broth heats, tear the dried seaweed into smaller pieces and let them soak in warm water to rehydrate, ensuring any sand or grit is removed. If you’re including tofu, cut it into small cubes for even distribution. Finally, beat the eggs in a separate bowl until smooth and set aside for later. (Approx. 5 minutes)
- Cooking the Soup – Once the broth reaches a boil, add the cubed tofu (if using) and reduce the heat to let the soup simmer gently. Introduce the rehydrated seaweed to the pot. Turn off the heat, then use a ladle to stir the soup in a clockwise motion to create a swirling motion. As the soup settles, slowly pour the beaten eggs into the center, allowing them to form delicate strands instantly. (Approx. 3 minutes)
- Finalizing and Serving – Season the soup with salt, white pepper, and sesame oil to taste. Garnish with sliced scallions and fresh cilantro leaves for added flavor and color. Taste and adjust the seasoning as needed before serving hot and enjoying! (Approx. 2 minutes)
Equipment
- stainless steel cookware set
- ladle
Notes
- For a richer flavor, consider adding a splash of rice vinegar or a sprinkle of chili flakes. This soup pairs wonderfully with steamed jasmine rice or a light salad for a complete meal. You can also enhance the texture by incorporating vegetables like mushrooms or baby spinach. To make it vegan, substitute the chicken broth with vegetable broth and omit the egg. Make sure to adjust the seasoning accordingly to maintain the soup’s balanced taste.
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 8g
- Protein: 10g
- Fat: 8g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 160mg
- Sodium: 700mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 2mg
FAQ- Simple Seaweed Egg Soup
Can I make this soup ahead of time?
Yes, you can prepare the broth and seaweed in advance. When ready to serve, reheat the soup and add the beaten eggs and seasonings to freshen it up. Keep in mind that the seaweed may soften further when stored, so it’s best enjoyed immediately after cooking for the freshest flavor and texture.
Can I use fresh seaweed instead of dried?
Yes, fresh seaweed can be used, but you may need to adjust the amount. Fresh seaweed has a more delicate flavor and a different texture than dried seaweed. A good rule of thumb is to use about 3 times the amount of fresh seaweed as you would dried.
Is this soup gluten-free?
Yes! This soup is naturally gluten-free, as long as you use a gluten-free soy sauce or tamari to replace regular soy sauce if you choose to add that for additional flavor.
What other vegetables can I add to this soup?
Mushrooms, baby spinach, and bok choy are excellent additions. You can also experiment with carrots, napa cabbage, or even thinly sliced zucchini for a boost of flavor and nutrition.
Can I make this soup spicy?
Absolutely! You can add a dash of chili flakes or a small spoonful of chili paste when seasoning the soup. Adjust to your heat preference, and consider topping with sliced fresh chili peppers for an extra kick.
