Seaweed Egg Drop Soup is a comforting and nutritious dish that is quick to prepare and perfect for any meal. This light and flavorful soup combines the umami-rich taste of seaweed with the delicate texture of egg ribbons, creating a delicious and wholesome bowl of goodness.

WHAT IS EGG DROP SOUP?

Egg Drop Soup is a traditional Chinese soup known for its simple yet flavorful ingredients and distinctive silky egg ribbons. The soup features a light and savory broth into which beaten eggs are slowly poured while stirring, creating delicate strands of cooked egg throughout.

• Base Broth: The soup base is usually a light and savory broth made from chicken or vegetable stock. This broth provides the foundational flavor of the soup.
• Egg Ribbons: Beaten eggs are gently poured into the hot broth while stirring continuously, resulting in the signature egg ribbons. These ribbons are tender and add both texture and protein to the soup.
• Seasonings: Common seasonings include soy sauce for umami, white pepper for a mild spiciness, and sesame oil for a nutty aroma. Some variations may also include ginger, garlic, or green onions for added flavor.
• Additional Ingredients: Some recipes incorporate other ingredients such as corn, peas, mushrooms, tofu, or seaweed to add extra flavor and texture.

WHY YOU WILL LOVE THIS RECIPES?

This Seaweed Egg Drop Soup combines simplicity with delicious flavor. It’s quick to prepare with just a few ingredients, and it’s light yet satisfying. The seaweed adds a rich umami taste, while the egg ribbons provide a smooth texture. Versatile and nutritious, this soup is perfect for any meal.

• Delicious Flavor: The seaweed contributes a unique depth of flavor, while the egg ribbons provide a silky texture that’s both comforting and satisfying.
• Textural Contrast: The soup offers a pleasant contrast between the smooth egg ribbons and the chewy seaweed.
• Versatile Serving Options: Enjoy this soup on its own or as a starter alongside dishes like steamed dumplings, spring rolls, or stir-fried vegetables.
• Homemade Goodness: Making the soup at home allows you to control the ingredients and adjust the flavors to your preference, ensuring a fresh and enjoyable meal.
• Healthy Ingredients: Packed with protein from the eggs and a nutritious addition from the seaweed, this soup is a healthy choice for any meal.
• Fun to Prepare: The process of making egg ribbons and combining them with seaweed is straightforward and enjoyable, making it a great option for cooks of all skill levels.
• Customizable: Feel free to adjust the ingredients and seasonings to fit your taste preferences or dietary needs.

In summary, Seaweed Egg Drop Soup is a delightful blend of flavors and textures that makes it a favorite for many. It’s easy to prepare, versatile, and offers numerous health benefits.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

• Dried Seaweed: Adds a unique umami flavor and texture to the soup. Substitute with fresh seaweed, nori sheets, or spinach for a similar texture.
• Pork Fillets: Provide a rich protein source and savory taste. Chicken breast, tofu, or shrimp can be used as alternatives.
• Sesame Oil: Adds a nutty flavor and aroma. Olive oil or any neutral-flavored oil can be used if sesame oil is not available.
• Salt: Enhances the overall flavor of the soup. Substitute with soy sauce for a different flavor profile.
• Cooking Oil: Used for sautéing ingredients. Canola oil, vegetable oil, or any other neutral oil can be used.
• Ginger Slices: Add a warming, spicy flavor to the soup. Ground ginger can be used if fresh ginger is not available, but use it sparingly as it’s more concentrated.
• Water: The base of the soup. Chicken or vegetable broth can be used for a richer flavor.
• Anchovies Stock: Provides a deep, savory umami flavor. Fish sauce or a bit of soy sauce can be used as substitutes.
• Soy Sauce: Adds a salty, umami flavor. Tamari or liquid aminos are good gluten-free alternatives.
• White Pepper: Adds a subtle heat and depth of flavor. Black pepper can be used as a substitute.
• Eggs: Create the characteristic egg ribbons in the soup. There is no direct substitute for eggs, but you can omit them if necessary for dietary reasons.
• Spring Onion: Adds a fresh, mild onion flavor and a pop of color. Chives or scallions can be used as substitutes.

Additional Notes:

• When substituting fresh ingredients for dried, be mindful of the quantity adjustments. Fresh ingredients usually weigh more and have higher water content.
• For vegetarian options, omit the pork and anchovies stock, and use tofu and vegetable broth instead.
• Adjust seasonings like salt, soy sauce, and pepper according to personal taste and dietary restrictions.
• These substitutions ensure flexibility while maintaining the essence and flavors of the Seaweed Egg Drop Soup.

These ingredients come together to create a flavorful and satisfying dish. Feel free to customize the recipe according to your preferences and dietary restrictions.

RECIPES TIPS

• Use Fresh Ingredients: For best results, use fresh eggs and high-quality broth.
• Beat Eggs Thoroughly: Ensure eggs are well-beaten to create smooth ribbons.
• Slow Pouring Technique: Pour eggs slowly into simmering broth while stirring gently.
• Maintain a Simmer: Keep the broth at a gentle simmer when adding eggs to avoid large clumps.
• Season to Taste: Adjust seasoning before adding eggs.
• Incorporate Vegetables: Add vegetables like spinach or mushrooms for extra nutrition.
• Use Cornstarch Slurry for Thickness: Mix cornstarch with water and stir into broth for a thicker soup.
• Garnish Smartly: Fresh scallions, cilantro, or a drizzle of sesame oil can enhance flavor and presentation.
• Serve Immediately: Enjoy the soup hot for the best texture and flavor.

By following these tips, you’ll be able to create delicious Seaweed Egg Drop Soup that’s sure to impress your family and friends!

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

WHAT ELSE TO SERVE WITH ?

Seaweed Egg Drop Soup is light and comforting, making it an excellent starter or side dish. Here are some ideas for what else to serve with it:

• Steamed Dumplings: Serve with a variety of steamed dumplings such as pork, chicken, or vegetable dumplings. They complement the soup well and add a bit of heartiness to the meal.
• Spring Rolls: Fresh or fried spring rolls filled with vegetables and shrimp or chicken can provide a nice crunch and flavor contrast to the soup.
• Stir-Fried Vegetables: A side of stir-fried vegetables, such as broccoli, snap peas, or bok choy, adds a healthy and colorful component to your meal.
• Rice or Noodles: A small bowl of steamed jasmine rice or a side of simple stir-fried noodles can make the meal more filling. You can even have a light noodle salad with sesame dressing.
• Salad: An Asian-inspired salad with ingredients like cucumber, carrots, and a light sesame or ginger dressing adds freshness and crunch.
• Grilled or Steamed Fish: A piece of lightly grilled or steamed fish, such as salmon or tilapia, seasoned with soy sauce and ginger, can complement the flavors of the soup.
• Tofu Dishes: A tofu stir-fry or a tofu salad with soy-ginger dressing can be a great protein-rich addition for a vegetarian-friendly meal.
• Bao Buns: Soft and fluffy bao buns filled with pork, chicken, or vegetables can add a delicious and slightly sweet element to your meal.

MADE AHEAD INSTRUCTIONS

Seaweed Egg Drop Soup is relatively quick to prepare, but you can still make some components ahead of time to simplify the process when you’re ready to serve.

• Prepare the Broth: Make the broth up to 2 days in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld and deepen, making your soup even tastier.
• Hydrate the Seaweed: If you are using dried seaweed, you can rehydrate it ahead of time. Soak the seaweed in water until it expands and softens. Drain and store in an airtight container in the refrigerator for up to 2 days.
• Chop the Ingredients: Prepare and chop any additional ingredients such as green onions or ginger ahead of time. Store them in separate containers in the refrigerator to maintain freshness.

Day-of Instructions:

• Heat the Broth: Bring the pre-made broth to a gentle boil over medium heat.
• Add the Seaweed and Seasonings: Add the hydrated seaweed and any seasonings such as soy sauce or sesame oil.
• Add the Cornstarch Slurry: Stir in the cornstarch slurry to thicken the soup slightly.
• Add the Eggs: Slowly pour the whisked eggs into the hot soup while stirring gently to create the characteristic egg ribbons.
• Garnish and Serve: Add any pre-chopped green onions or other garnishes. Serve immediately while hot.

By preparing these components ahead of time, you can have a delicious bowl of Seaweed Egg Drop Soup ready in just a few minutes on the day you plan to serve it.

STORAGE & REHEATING

• Cool the Soup: Allow the soup to cool to room temperature before storing to prevent condensation and bacterial growth.
• Refrigeration: Transfer the cooled soup to an airtight container. Store in the refrigerator for up to 3 days. If storing the broth separately from the egg mixture and seaweed, ensure both components are in airtight containers.
• Freezing: While egg drop soup is best enjoyed fresh, you can freeze the broth. Pour the cooled broth into a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing the soup with the eggs already added, as the texture may become rubbery upon reheating.

Reheating:

• Reheating Refrigerated Soup: Pour the refrigerated soup into a pot and heat over medium heat until it comes to a gentle boil. Stir occasionally to ensure even heating. If the soup has thickened too much, you can add a bit of water or broth to reach the desired consistency.
• Reheating Frozen Broth: Thaw the broth in the refrigerator overnight. Once thawed, heat the broth in a pot over medium heat until it comes to a gentle boil. Add fresh whisked eggs and rehydrated seaweed to the boiling broth, stirring gently to create egg ribbons.
• Microwave Reheating: Transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is thoroughly heated. If the soup becomes too thick, stir in a little water or broth to adjust the consistency.

Tips:

• Avoid Overheating: Be careful not to overheat the soup as it can cause the eggs to become rubbery.
• Add Fresh Garnishes: If desired, add fresh garnishes such as chopped green onions or a drizzle of sesame oil after reheating to enhance the flavor and presentation.

By following these storage and reheating instructions, you can enjoy your Seaweed Egg Drop Soup with its delicious flavors and textures preserved.

RECIPES FAQS

What type of seaweed should I use?

Dried wakame or nori are commonly used in seaweed egg drop soup. Both are easy to find in most grocery stores or Asian markets.

Can I use fresh seaweed instead of dried?

Yes, you can use fresh seaweed if available. Just be sure to wash it thoroughly and chop it into small pieces before adding to the soup.

How do I make the egg ribbons silky and not clumpy?

To achieve silky egg ribbons, slowly drizzle the beaten eggs into the boiling broth while continuously stirring in a circular motion. This creates the signature wispy texture.

Can I add other vegetables or proteins to the soup?

Absolutely! You can enhance your soup by adding ingredients like mushrooms, tofu, shrimp, or spinach. Just ensure they are cooked through before adding the eggs.

How do I adjust the seasoning if the soup is too bland?

If the soup tastes bland, add more soy sauce, salt, or a dash of sesame oil. You can also use a bit of chicken or vegetable bouillon for additional depth.

Can I use egg whites only instead of whole eggs?

Yes, you can use egg whites only for a lighter version of the soup. The method remains the same: beat the egg whites and slowly drizzle into the boiling broth while stirring.

What can I use as a substitute for cornstarch to thicken the soup?

If you prefer not to use cornstarch, you can substitute with arrowroot powder, potato starch, or tapioca starch in equal amounts.

How do I prevent the eggs from overcooking in the soup?

To avoid overcooking the eggs, ensure the broth is at a gentle boil when adding the eggs and stir gently. Remove the soup from heat immediately after the eggs are cooked through.

Is it okay to make this soup ahead of time?

Yes, you can make the broth ahead of time and refrigerate it. Add the eggs and seaweed only when reheating to ensure the best texture and flavor.

Can I freeze the soup?

While the broth can be frozen, it’s best not to freeze the soup with the eggs already added as the texture may become rubbery upon reheating. Freeze only the broth and add fresh eggs when ready to serve.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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