Seaweed Egg Drop Soup (Zicai Dahuatang)
Cuisine: Chinese
Seaweed Egg Drop Soup (Zicai Dahuatang) is a Chinese soup, built around Eggs.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
217 kcal
Ingredients
- Eggs
- Seaweed
- Chopped green onions
- Water
- Salt
- Oil
- Shelled shrimp (optional, add according to personal taste)
Steps
- Soak the dried seaweed in clear water for 15 minutes, then remove and drain completely with a slotted spoon.
- Heat the wok/stove, pour in 1.5 liters of water, 5ml of oil, and 2g of salt. Bring to a boil, then add the seaweed.
- Simmer the seaweed for 3 minutes after boiling. Slowly pour in the beaten egg liquid around the center of the boiling water. It is ready to serve in 30 seconds.
- Sprinkle with chopped green onions and reduce heat to low for 20 seconds.
- Turn off the heat. Add a few drops of sesame oil just before serving. Some people also add a small amount of dried shrimp skin, which tastes very good.
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Notes
Seaweed Egg Drop Soup is a light, fresh, home-style soup and belongs to a category of simple Chinese soups. Seaweed is rich in iodine, calcium, and dietary fiber, while eggs provide high-quality protein; the combination is nutritionally balanced. The recipe is extremely simple and beginner-friendly, taking only about 20 minutes from preparation to serving.
Estimated cooking difficulty: ★★
Estimated calories: 217 kcal
Calculations (for 1 serving):
- 10g dried seaweed (you can add more if you like seaweed)
- Two eggs
- 2g salt
- After the water boils, lower the heat. Pour the beaten egg liquid around the center of the boiling water. To make the egg flowers tender, cover the pot with a lid to extinguish the heat, wait for half a minute, and then uncover.
- If you prefer a thicker texture, you can add 2g of starch.
If you find any issues or areas for improvement while following this guide, please feel free to