Seaweed Egg Drop Soup (Halal)
This delightful Seaweed Egg Drop Soup, known as Sup Sayur Rumput Laut, offers a warm and comforting experience that’s both nutritious and easy to prepare. With its delicate flavors and simplicity, it’s a perfect addition to any meal, and it’s entirely halal.
Ingredients:
- 1 packet of dried seaweed (ci cai)
- 4 large eggs
- 1/2 tablespoon sugar
- 1/2 teaspoon seasoning powder
- 5 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon white pepper, finely ground
- 5 fish balls (optional, can be omitted)
- 500-700 ml vegetable stock (or water for a vegetarian option)
Instructions:
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Prepare the Seaweed: Start by preparing your dried seaweed. Tear it into smaller pieces to make it easier to cook with. If you prefer, you can also use scissors, though tearing by hand is quicker and more efficient.
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Heat the Stock: In a medium-sized pot, pour in the vegetable stock or water. Bring it to a boil. Once boiling, add the finely chopped shallots and garlic to the pot.
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Add the Eggs and Fish Balls: Crack the eggs and slowly pour them into the pot while stirring gently to create the classic egg drop effect. If using fish balls, add them at this stage as well.
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Incorporate the Seaweed: Add the torn seaweed pieces to the pot. Follow by adding sugar, seasoning powder, salt, and white pepper. Stir well to combine all the flavors.
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Cook the Soup: Allow the seaweed to cook for about 5 minutes. This will ensure it becomes tender but remains slightly crisp. Taste the soup and adjust the seasoning if needed.
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Serve: Your Seaweed Egg Drop Soup is now ready to be served. Enjoy it as a standalone dish or with rice and other side dishes.
This recipe is not only flavorful but also adaptable. Whether you enjoy it as a light meal or as a starter, it’s sure to be a hit with anyone who tries it.
