Seaweed Egg Drop Soup

Name: Seaweed Egg Drop Soup
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1.5 liters Water; 2, beaten Eggs; 30g Dried Seaweed; 50g Chopped Tomatoes; 1 tsp Dried Baby Shrimp; 1/3 tsp Salt; 1/3 tsp MSG; 1/3 tsp Ground Pepper; 1 tsp Sesame Oil; 30g Cilantro

A light, flavorful, and quick-to-make Chinese seaweed egg drop soup, featuring delicate egg ribbons, savory dried shrimp, and fresh tomatoes.

ChineseSoupTotal 8 min3 servingsEasy~100 kcal

Recipe from foodiechina888

Watch the original short

Ingredients

Water1.5 liters
Eggs2, beaten
Dried Seaweed30g
Chopped Tomatoes50g
Dried Baby Shrimp1 tsp
Salt1/3 tsp
MSG1/3 tsp
Ground Pepper1/3 tsp
Sesame Oil1 tsp
Cilantro30g

Method

1
Bring water to a boil in a pot.
2
Drizzle in the beaten egg in a thin, steady stream, allowing it to form ribbons.
3
Add dried seaweed, chopped tomatoes, dried baby shrimp, salt, MSG, ground pepper, and sesame oil to the pot.
4
Add cilantro.
5
Cook over low heat for 3 minutes.
6
Serve hot.

Prep 5 min · Cook 3 min

Chinese Easy Egg Drop Quick Seafood Seaweed Soup Vegetable

Ingredients and steps were auto-captured from the original video with AI (confidence: high); quantities may be approximate. Please use your judgement while cooking.