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Egg Drop Soup with Seaweed

  • Yield: 3-4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 15 minutes

Ingredients

  • 4 cups Chicken broth
  • 1 sheet Edible dried seaweed, torn into small pieces
  • 1 slice Ginger, finely chopped
  • 2 Large eggs, lightly beaten
  • 1 Spring onion, finely chopped
  • Salt, to taste
  • Ground black pepper, to taste
  • Sesame oil, optional

Instructions

  1. Add the chicken broth to a saucepan, or wok, along with the seaweed and ginger. Let it come to a boil.
  2. Gently pour in the eggs and stir until they form thin ribbons and bring to a boil again. Season the soup with salt and pepper to taste.
  3. Garnish with chopped spring onions and a drizzle of sesame oil if desired.

Notes

Recipe adapted from TheSpruceEats.com

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