Chinese Egg and Seaweed Soup
ChineseChinese RecipesDesi eggsEasy
A simple Chinese seaweed soup with silky egg ribbons and ginger. Light, mineral-rich and ready in minutes.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 Desi eggs, beaten
- 10g dried seaweed, soaked (alternative: dried spinach leaves)
- 750ml chicken or vegetable stock
- 1 tsp ginger, grated
- 1 tsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper to taste
Method
- Soak the seaweed for 5 minutes and drain.
- Bring the stock to a boil with the ginger.
- Add the seaweed and cook for 2 minutes.
- Season with soy sauce, salt and pepper.
- Drizzle the beaten egg in a slow stream while stirring gently.
- Finish with sesame oil and serve hot.
Nutrition — estimated per serving
Calories (estimate)140 kcal
Protein (estimate)9 g
Fat (estimate)7 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Dried seaweed is sold at large supermarkets; dried spinach leaves work as an alternative. Cook eggs fully. Contains egg and soy.