Egg and Seaweed Soup

Name: Egg and Seaweed Soup
Cuisine: Taiwanese
Ingredients: 2 eggs; 2 sheets nori dried seaweed; 500 ml chicken stock; 1 teaspoon cornflour; 3 sprigs spring onion thinly sliced; 1/2 teaspoon seasame oil; salt and pepper to taste

Jump to Recipe

Experience the delightful simplicity and nourishing qualities of Taiwanese cuisine with this Egg and Seaweed Soup.

This traditional soup is a staple in many Taiwanese households, known for its comforting warmth and subtle yet satisfying flavors. Made with just a handful of ingredients, this dish combines the umami richness of chicken stock with the delicate texture of beaten eggs and the unique taste of nori seaweed. It’s a perfect option for a light meal or a starter that will whet your appetite for more.

What sets this soup apart is its balance of flavors and the ease with which it comes together. The addition of sesame oil lends a fragrant nuttiness, while a sprinkle of spring onions adds a fresh, crisp finish. Whether you’re new to Taiwanese cooking or a seasoned enthusiast, this Egg and Seaweed Soup is a must-try for its simplicity and comforting qualities. Serve it on a chilly evening or as a soothing dish when you need a little culinary comfort. This soup promises to warm both your body and soul.

Egg and Seaweed Soup

For: 4

Print this Recipe

Ingredients

2 eggs
2 sheets nori (dried seaweed)
500 ml chicken stock
1 teaspoon cornflour
3 sprigs spring onion (thinly sliced)
1/2 teaspoon seasame oil
salt and pepper (to taste)

Instructions

In a saucepan, bring the water and chicken stock to a boil.
Mix the cornflour with a little water to form a slurry, then pour it into the boiling soup to thicken.
Break the nori seaweed sheets into small pieces and add them to the soup mixture.
Beat the eggs and slowly pour the egg mixture into the soup while stirring gently.
Add salt and pepper to taste, and sprinkle with thinly sliced spring onions.
Drizzle with sesame oil before serving.