5-Min Seaweed Egg Drop Soup Recipe—Secret Revealed!

dried seaweed

🥗Healthier: fresh seaweed

💰Cheaper: spinach

Fresh seaweed offers a lighter flavor, while spinach is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces meat content, and seasoned water is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are healthier, while tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is cost-effective.

Chop the scallions.

In a bowl, crack the eggs and whisk them.

In another bowl, mix cornstarch with water to create a slurry.

In a bowl, add dried seaweed and pour warm water over it to rehydrate for about a minute, then rinse under running water.

In a pot over high heat, add homemade chicken stock and season with salt.

Once the stock is simmering, stir in the cornstarch slurry and keep stirring until it thickens.

Bring the mixture to a complete boil.

Slowly add the eggs to the soup; if you like your eggs thick, wait for them to set before stirring, or stir quickly for thinner eggs.

Add the rehydrated seaweed, a dash of sesame oil, and the chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens