Soft Egg and Seaweed Soup
A Hearty Bowl of Egg and Seaweed Soup for Busy Mornings!
Are you busy preparing meals every morning? For such times, enjoy a hearty and comforting breakfast with this Egg and Seaweed Soup, perfect for slurping down. Its soft texture is gentle on the throat, making it easy to digest, and it’s also ideal as a hangover soup for your husband. When your appetite is low, this Egg and Seaweed Soup is the perfect choice, offering both delicious taste and abundant nutrition.
Main Ingredients
- 200g Seaweed (Maesaengi)
- 2 Eggs
Seasoning and Garnish
- 1 Tbsp Soy Sauce for Soup
- Pinch of Salt
- 1 Tbsp Minced Garlic
- 1 Red Chili Pepper (optional)
- 4 cups Broth
- 3 Scallions
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce for Soup
- Pinch of Salt
- 1 Tbsp Minced Garlic
- 1 Red Chili Pepper (optional)
- 4 cups Broth
- 3 Scallions
- Pinch of Black Pepper
Cooking Instructions
Step 1
Take the frozen seaweed (Maesaengi) out and soak it in cold water to thaw. Gently loosen any clumps while preparing.
Step 2
In another bowl, crack 2 eggs and add some finely chopped scallions, then whisk them together. You can substitute other vegetables if desired.
Step 3
Pour 4 cups of broth into a pot and bring it to a boil. Once boiling, add the thawed seaweed, 1 tablespoon of minced garlic, and 1 tablespoon of soy sauce for soup to season.
Step 4
As the seaweed softens and the soup comes to a simmer, adjust the seasoning with natural sea salt if needed. This will result in a clean and refreshing Egg and Seaweed Soup.
Step 5
Once the soup starts to simmer again, skim off any foam that forms on the surface to clarify the broth. This step enhances the clean flavor of the soup.
Step 6
Slowly pour the whisked egg mixture in a circular motion around the edges of the pot. Pouring it slowly prevents the eggs from clumping too much.
Step 7
Do not stir immediately after adding the eggs! Once the eggs start to set slightly at the bottom of the pot, gently stir with chopsticks to create soft, fluffy egg ribbons. Overstirring will break the egg into small pieces, making the soup look cloudy.
Step 8
When the eggs are cooked into soft ribbons and the soup returns to a simmer, sprinkle a pinch of black pepper to finish. For a spicier kick, you can add thinly sliced chili peppers.
Step 9
On busy mornings when your mouth feels dry or you lack appetite, a warm bowl of Egg and Seaweed Soup will soothe your stomach and provide a satisfying start to your day.
Step 10
Pair this Egg and Seaweed Soup with multigrain rice for a nutritious meal! If you don’t have seaweed (Maesaengi), you can also use dried laver or green algae to make a delicious soup.
Step 11
If you prefer a bit of heat, add finely chopped chili peppers, either green or red, at the end. This will give your soup a clean yet slightly spicy flavor.
Step 12
This soup is an excellent choice for a hangover remedy for your husband after a night of drinking. The warm, soothing broth can help alleviate hangover symptoms.
Step 13
Eggs are a complete food, rich in essential nutrients. They are particularly beneficial for brain development in growing children, improving memory and concentration in adults, and may help prevent dementia in the elderly.
Step 14
I thawed and cooked the frozen seaweed (Maesaengi) I had portioned during its season, and it was so incredibly soft, melting in my mouth. It was so delicious that I didn’t even need to chew much! Using fresh seaweed will yield an even better result.
