Seaweed and Egg Soup Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 large |
| Purple seaweed | 20 grams |
| Ginger | 1 small piece |
| Green onion | 1 stalk |
| Sesame oil | 1 tablespoon |
| Salt and broth seasoning | To taste |
| Water | 1.5 liters |
Instructions
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Prepare the Ingredients: Begin by rinsing the purple seaweed thoroughly, then soak it in water for about 10 minutes to soften. While it soaks, slice the ginger into matchstick-sized pieces and chop the green onion diagonally. Beat the eggs in a bowl until well combined.
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Cook the Soup: In a large pot, bring 1.5 liters of water to a boil. Once boiling, add the ginger and the soaked seaweed. Allow the mixture to cook for approximately 10 minutes to infuse the flavors.
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Add the Eggs: Gradually pour the beaten eggs into the pot, stirring gently to create silky egg ribbons. Season the soup with a pinch of salt and your preferred broth seasoning, adjusting to taste.
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Final Touches: Once the soup is well-seasoned, stir in the chopped green onion and drizzle in the sesame oil, mixing until everything is combined.
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Serve: Turn off the heat and ladle the hot soup into prepared bowls. Your nourishing seaweed and egg soup is now ready to be enjoyed!
This delightful soup is perfect for a comforting meal, combining the unique flavors of seaweed and the richness of eggs for a nourishing dish.
