Seaweed Egg Drop Soup

Seaweed Egg Drop Soup

Category, , DifficultyBeginner

Tomato Egg Drop Soup is a simple and comforting dish made by combining tomatoes, eggs, and various seasonings in a broth base. This soup is popular in Chinese cuisine and is known for its light yet flavorful taste, making it a favorite choice for a quick and satisfying meal.

Prep Time5 minsCook Time15 minsTotal Time20 mins
Yields2 Servings
 8 g dried seaweed
 100 g pork fillets, thinly sliced
 1 tsp sesame oil
 1 pinch salt
 15 g cooking oil
 30 g ginger slices
 1000 g water
 1 tsp anchovies stock
 ½ tsp soy sauce
 1 pinch white pepper
 1 tsp spring onion, chopped
1

Place dried seaweed in a bowl, soak it in water for about 10 minutes until softened, then drain and set aside. Marinate the pork fillets with a pinch of salt and 1/2 tsp of sesame oil and set aside.

2

Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.

3

Add the marinated pork fillets into the mixing bowl and sauté for 5 min | 120°C | ⤺ Speed Spoon.

4

Pour in the water and add the soaked seaweed, anchovy stock, soy sauce, and pepper into the mixing bowl. Cook for 10 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl and beat lightly.

5

Cook 1 min | 100°C | Speed 1. Meanwhile, pour the lightly beaten eggs slowly onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remains sesame oil, serve hot.

Ingredients

 8 g dried seaweed
 100 g pork fillets, thinly sliced
 1 tsp sesame oil
 1 pinch salt
 15 g cooking oil
 30 g ginger slices
 1000 g water
 1 tsp anchovies stock
 ½ tsp soy sauce
 1 pinch white pepper
 1 tsp spring onion, chopped

Directions

1

Place dried seaweed in a bowl, soak it in water for about 10 minutes until softened, then drain and set aside. Marinate the pork fillets with a pinch of salt and 1/2 tsp of sesame oil and set aside.

2

Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.

3

Add the marinated pork fillets into the mixing bowl and sauté for 5 min | 120°C | ⤺ Speed Spoon.

4

Pour in the water and add the soaked seaweed, anchovy stock, soy sauce, and pepper into the mixing bowl. Cook for 10 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl and beat lightly.

5

Cook 1 min | 100°C | Speed 1. Meanwhile, pour the lightly beaten eggs slowly onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remains sesame oil, serve hot.

Seaweed Egg Drop Soup
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