Chinese Seaweed and Egg Drop Soup

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A light, soothing Chinese classic that comes together in under 20 minutes. Toasted nori-style seaweed and silken egg ribbons float in a savory chicken broth with a whisper of sesame oil and white pepper, finished with fresh scallions and cilantro.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 6 gFat
• 1.5 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 2 gSugar
• 8 gProtein
• 720 mgSodium
• 210 mgPotassium
• 55 mgCalcium
• 1.6 mgIron
• 6 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the soup

• 6 cups low-sodium chicken or vegetable broth
• 10 g dried seaweed (zicai or nori sheets), torn into bite-size pieces
• 1 small ripe tomato, seeded and diced (about 1/2 cup)
• 2 large eggs, lightly beaten until yolks and whites just combine
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For seasoning

• 1 teaspoon light soy sauce
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon ground white pepper, plus a pinch to finish
• 1 teaspoon toasted sesame oil

For garnish

• 2 scallions, thinly sliced on the bias
• 2 tablespoons fresh cilantro leaves, roughly chopped

Directions

1. Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the diced tomato and simmer for 2 minutes until softened and the broth turns a pale coral color.
2. Stir in the soy sauce, salt, and white pepper. Reduce the heat so the broth is just at a low simmer; a rolling boil will break up the egg ribbons too much.
3. Pour the cornstarch slurry in a slow, steady stream while stirring the soup in one direction. Simmer for 30 seconds so the broth thickens just enough to suspend the eggs.
4. Add the torn seaweed and stir gently for about 10 seconds so it rehydrates and opens up without falling apart.
5. Hold the bowl of beaten eggs about 6 inches above the pot and drizzle them in a thin, steady stream while stirring the soup in a slow circular motion with chopsticks or a fork; this creates delicate, feathery ribbons.
6. As soon as the eggs are set (about 10 to 15 seconds), turn off the heat. Drizzle in the sesame oil and taste, adjusting with more salt if needed.
7. Ladle the soup into four warm bowls, making sure each one gets a fair share of seaweed and egg ribbons.
8. Top each bowl with sliced scallions and cilantro, and finish with a tiny pinch of white pepper. Serve immediately while piping hot.

Cook’s Notes

• Keep the broth at a gentle simmer, not a rolling boil, when adding the eggs so the ribbons stay delicate instead of breaking into frothy bits.
• For the prettiest ribbons, drizzle the beaten egg from a height in a very thin stream and stir in only one direction.
• If using plain nori sheets, briefly toast them over a gas flame or in a dry skillet for a few seconds per side; this brings out a nutty aroma and keeps the seaweed from turning mushy.
• The tomato is optional but traditional in many home kitchens; it adds natural sweetness and a lovely color, or skip it for a clearer, more classic version.
• Use freshly ground white pepper for the warming, slightly floral finish that defines this soup; black pepper gives a sharper, more peppery note.

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