Photograph of the finished Seaweed egg soup

China · Canh rong biển trứng

Seaweed egg soup

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Nori seaweed Nori seaweed 32 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Vegetable broth Vegetable broth 3.2 l
  • Photograph of Cornstarch Cornstarch 72 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Sesame oil Sesame oil 40 ml
  • Photograph of White pepper White pepper 12 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Tear the nori seaweed into small pieces and set them aside.
  2. 2 Boil the vegetable broth, then mix in the cornstarch to thicken it slightly.
  3. 3 Pour the beaten eggs in a thin stream into the simmering water and do not stir for 20 seconds.
  4. 4 Add the seaweed after the eggs have set; adding it too early will cause the seaweed to dissolve and the water to become cloudy and black.
  5. 5 Seaweed only needs 30 seconds in hot water to soften and expand.
  6. 6 Season with soy sauce and white pepper, then drizzle with sesame oil and sprinkle with chopped green onions.

With an appliance

  • Microwave 18 min

    Replace steps 2–5: Heat the cornstarch-infused broth at 900 W for 4 minutes, pour in the egg mixture, then heat at 500 W for 25 seconds, let it rest for 20 seconds before adding the seaweed; reduce the heat to about 2 minutes. The water won't boil vigorously, so the egg pattern will be clear and the seaweed won't dissolve and become cloudy. No need to constantly monitor the heat. Only heat the seaweed for an additional 30 seconds using residual heat.

Start cooking