Seaweed Egg Drop Soup
4
30 minutes
30 minutes
Chinese
Soups
One of our favorite soups from our childhood gets added protein to make it a meal in itself!
Ingredients
- 1 Dried Seaweed Laver Cake (approx 3-4 oz)
- 4 cups Chinese (Napa) Cabbage, Shredded
- 2 Eggs, Scrambled
- 8 cups Pork or Chicken Broth
- Salt
Directions
In a dry skillet, lightly toast the seaweed laver cake on each side for 1-2 minutes, turning often to avoid burning. Do not add any oil. Set onto a plate to cool. Gently tap the toasted seaweed cake to release any debris such as sand.
Wash and drain Chinese cabbage. Set aside.
Boil broth in a large stockpot. Add seaweed and cabbage and gently stir to breakup seaweed cake into smaller pieces. Bring soup back to a boil for 1-2 minutes.
Turn off heat and then slowly drizzle the scrambled eggs into the hot soup. It will cook the eggs immediately. Gently stir to create the “egg drop” look. Serve immediately.