I’m interrupting my Shanghai posts to bring you this seaweed egg drop soup. This is one of those dishes I rarely ate at home growing up (for some reason my mother never made it) but would slurp with delight at restaurants. The simple combination of seaweed shreds and egg makes for great, light comfort food. And it’s an easy way to load up on iron.
After a long absence (several months or years, I don’t recall), seaweed and egg drop soup has made a sudden comeback in my life. It all started at Jia Jia Tang Bao, where I ordered it to go with soup dumplings because the only other soup choice was chicken and duck blood soup. Then I started seeing it, and having it, at various cafés in Beijing. Then I thought, why not make it at home?*
I like mine with a lot of seaweed, more than most restaurants normally use. A little extra iron, vitamin C, magnesium, and other vitamins can’t hurt. (But you can always use less seaweed, like 1 ounce instead of 2 for every 3 cups of liquid.) Good homemade stock is also critical, since the resulting broth has very few other flavorings. To make this soup meatier and more substantial, you can also add minced pork or sliced shiitakes. But the basic version is one of the simplest Chinese soups you can make, and with very few ingredients.
*I have to admit the soup shown in the photo is from JJTB. My photos of the homemade version came out too dim. Damn bad lighting!
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Seaweed Egg Drop Soup 紫菜蛋汤
Serves 2
3 cups homemade chicken or vegetable stock
1 to 2 ounces dried seaweed (the thin, flaky, purplish kind)
1 teaspoon fresh ginger, minced
1 tsp cornstarch mixed with 1 ounce water
Sea salt and pepper to taste
2 eggs, lightly beaten
Optional garnish: scallions, thinkly sliced
Bring stock to boil. Reduce to simmer and add seaweed and ginger. Add cornstarch mixture and stir until slightly thickened. Adjust taste with sea salt and pepper. Slowly pour in eggs and whisk with a fork. Egg strands should resemble thin ribbons (pouring too fast will result in clumps.) Garnish with optional scallions and serve immediately.
Funny for me it is the other way around. I grew up at home with seaweed egg drop soup. This was a staple in our daily meal. Our family version is not thickened with starch. But we do put in chopped pork meat mixed with a little starch, which makes the meat very soft and tender. I love this soup.
By the way, I just created a Chinese stock making post. The “clear stock” in my post would be perfect for this soup.
ooooh, i remember this soup but I think mum used to make it with chinese spinach?? yes think that was it. and she would make her special-seasoned porkballs in with the soup. That was one of the ultimate homemade soups for me. how nostalgic.
Now that I think of it, my mother seemed to avoid making anything with seaweed. She would make regular egg drop soup and add pork to that. But for the seaweed version, I would have to trot out to Chinatown.
Glad to know I can inspire so many trips down memory lane! :)
When I was a kid in suburban Sydney my mum befriended a young Chinese woman who lived up the road. They taught each other to cook bits and pieces of the other’s cuisine – my mother made magnificent sponge cakes and Rose made fabulous egg drop soup, only hers used chicken not seaweed. Such a long time since I’ve had it – you’ve inspired me to make some next week.
This looks absolutely delicious. Looks like a great site that you have here! I’m pleased that I found it.
Like you, I prefer more seaweed. It’s so good. I don’t even mind when I get a particularly long strand and it drips soup down my chin. Just slurp away and wipe after!
I love seaweed, too… I snack on plain nori although it grosses out my kids! I have a similar Egg Drop Soup recipe on my site here:
http://www.xobobox.com/lunchbox_ideas/egg-drop-soup-a-10-minute-dinner.html
We often add rice, tofu, etc. to turn our soup into an easy dinner. Next time, I’ll add seaweed to my portion. Thanks for the tip!
greetings from Latvia, gona make that soup this evening ;]
my post is coming in so late, but i guess this is testament that your recipe stands the test of (internet) time.
just made it.. my very white roomate loved it, and my boyfriend, who doesnt like seaweed, approved of it too.
I used both home made and canned stock, and added some frozen boneless chicken thighs that i washed for a more robust flavor. the meat thaws in the simmering soup, and by the time the soup is done, i just pick up the cooked thighs, slice them and throw them back in the soup.
and re: the other readers commenting that their moms avoided seaweed, i totally agree. both my parents are from hong kong; my mother has never cooked a dish that has seaweed in it, and my dad actually prohibits us from eating seaweed! (he says it make you pale.. something about blood cells)
thanks for the recipe! delicious!