Seaweed and Egg Soup

Name: Seaweed and Egg Soup
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 sheet Seaweed; 1 piece egg; 1 Garlic sprouts; Some salt; a little Cooking oil

by Sago Fiona

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Seaweed egg soup is the most common and simple soup. Southerners love to drink soup. If each meal is rice, it must be paired with various stews. Sometimes when I don’t have time to cook the soup, I just cook a bowl of seaweed egg soup to save trouble. Although it is simple, it is nutritious. This is the season of seaweed. I like toushui laver my favorite, the laver soup made is very green and very beautiful.

Most people cook seaweed soup directly, but when we cook seaweed soup, we have to fry seaweed with a small amount of oil first. The soup made like this is not only fresh, but also fragrant. Don't worry about the laver that will get dirty if you don't wash it. The scalp laver is very clean, no sand and no need to wash.

Ingredients

1/2 sheet Seaweed
1 piece Egg
1 Garlic Sprouts
Some Salt
a little Cooking Oil

Seaweed and Egg Soup

1. Prepare the ingredients (I used garlic sprouts, I like coriander with coriander, and green onion with chopped green onion, it depends on personal preference)

2. Fry the seaweed with proper amount of oil on a low heat and turn it into emerald green. About 1 minute

3. Boil the water in the soup pot, and boil the seaweed. Don't cook seaweed for long

4. Beat the eggs, stir well, pour in, and stir with a spoon. (If you like to eat large pieces of eggs, don't worry about stirring them after you pour them in.) When the egg liquid is cooked, add the right amount of salt and chicken essence according to personal taste. Sprinkle with garlic sprouts. If you like small shrimps, you can also put some in it.