Soft Seaweed and Egg Soup
Simple and Flavorful Seaweed Egg Drop Soup for Breakfast
Experience the delicate combination of tender seaweed and fluffy egg in this soup. Even without heavy seasoning, the natural umami from the kelp broth creates a clean and refreshing taste. It’s a wonderfully comforting and light soup perfect for a quick, nourishing start to your day.
Ingredients
- 6 sheets dried seaweed (gim)
- 1 large egg
- 4 pieces dried kelp (dashima)
- 2/3 tsp fish sauce (or soy sauce)
- 1/2 tsp sesame oil
- 600ml cold water (about 3 cups)
- 2 stalks scallions (green onions), for garnish (optional)
Cooking Instructions
Step 1
First, soak the 4 pieces of dried kelp in 600ml of cold water. Cover and let it steep for at least 3 hours, or preferably overnight in the refrigerator. This process draws out the kelp’s deep umami flavor, creating a rich broth. (If you’re short on time, you can also boil the kelp in water for about 10 minutes, then remove it.)
Step 2
Next, lightly toast the 6 sheets of dried seaweed in a dry pan over medium heat until they are slightly crispy and fragrant on both sides. This enhances their nutty aroma and prevents them from disintegrating too quickly in the soup, while still providing a tender texture.
Step 3
Once toasted, place the seaweed sheets into a plastic bag and crumble them into small, bite-sized pieces using your hands. Aim for pieces that aren’t too powdery, so they retain some texture in the soup.
Step 4
Finely chop the 2 scallions for garnish (if using). In a small bowl, crack the 1 large egg and whisk it thoroughly until the yolk and white are well combined. Ensure it’s smoothly beaten.
Step 5
Pour the kelp-infused water (600ml) into a pot. Add the 2/3 tsp of fish sauce (or soy sauce). Bring the broth to a simmer over medium heat. The fish sauce adds a wonderful depth and savory note to the soup. Taste and adjust the seasoning if needed.
Step 6
As the broth begins to gently bubble, slowly drizzle the beaten egg in a circular motion around the edges of the pot. Reduce the heat to low. This gentle pouring method allows the egg to cook into delicate ribbons and fluffy strands, creating a beautiful appearance.
Step 7
Once the egg has floated to the surface and is cooked, add the crumbled seaweed and 1/2 tsp of sesame oil. Stir gently to combine. For an extra touch, sprinkle with toasted sesame seeds if desired. Your delicious and comforting Seaweed Egg Drop Soup is ready to be enjoyed. Serve immediately while warm.
