Seaweed Egg Drop Soup (Zicai Dahuatang)
Seaweed Egg Drop Soup (Zicai Dahuatang) is a home-style soup at difficulty 2/5 (Easy), about 217 kcal. Seaweed Egg Drop Soup is a light, fresh, home-style soup and belongs to a catego. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
217 kcal
Ingredients
- Eggs
- Seaweed
- Chopped green onions
- Water
- Salt
- Oil
- Shelled shrimp (optional, add according to personal taste)
Steps
- Soak the dried seaweed in clear water for 15 minutes, then remove and drain completely with a slotted spoon.
- Heat the wok/stove, pour in 1.5 liters of water, 5ml of oil, and 2g of salt. Bring to a boil, then add the seaweed.
- Simmer the seaweed for 3 minutes after boiling. Slowly pour in the beaten egg liquid around the center of the boiling water. It is ready to serve in 30 seconds.
- Sprinkle with chopped green onions and reduce heat to low for 20 seconds.
- Turn off the heat. Add a few drops of sesame oil just before serving. Some people also add a small amount of dried shrimp skin, which tastes very good.
Notes
Seaweed Egg Drop Soup is a light, fresh, home-style soup and belongs to a category of simple Chinese soups. Seaweed is rich in iodine, calcium, and dietary fiber, while eggs provide high-quality protein; the combination is nutritionally balanced. The recipe is extremely simple and beginner-friendly, taking only about 20 minutes from preparation to serving.
Estimated cooking difficulty: ★★
Estimated calories: 217 kcal
Calculations (for 1 serving):
* 10g dried seaweed (you can add more if you like seaweed)
* Two eggs
* 2g salt
* After the water boils, lower the heat. Pour the beaten egg liquid around the center of the boiling water. To make the egg flowers tender, cover the pot with a lid to extinguish the heat, wait for half a minute, and then uncover.
* If you prefer a thicker texture, you can add 2g of starch.
If you find any issues or areas for improvement while following this guide, please feel free to open an Issue or Pull Request.