Archive for June, 2011

Seaweed and Egg Soup

Jun 18th, 2011 Posted in Soup recipes | no comment »

Seaweed and Egg Soup

Seaweed and egg soup has attractive color, refreshing taste and delicious, fragrant and yet not oily. One of the common soups in any Chinese family, the seaweed (laver) and egg soup is a simple but delicious soup with salty but yet fresh taste. It is mainly made of seaweed and egg; some dried shrimps may be added to make it more appetizing.

Ingredients for Seaweed and Egg Soup:
dried seaweed, 10 g
1 egg
dried shrimps, 5 g

Preparation:
Crack the egg into a bowl or a small basin and add a little bit salt. Beat it up.

Seasonings for Seaweed and Egg Soup:
salt
sesame oil
chicken essence (chicken stock/bouillon) or monosodium glutamate
Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Seaweed and Egg Soup:
1.Fill the wok with one bowl of water. Turn on the heat. Pour in the beaten egg slowly when the water is boiling.
2.Add in the seaweed and the dried shrimps once the beaten eggs turn into yellowish flower floating about. Boil it for 30 seconds. Then add in salt and chicken essence.
3.Now, turn off the fire, pour the seaweed and egg soup into a fine porcelain bowl. Add in the sesame oil and stir it lightly until well mixed.

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