Ingredients:
4 cups chicken broth or stock
1 sheet edible dried seaweed, torn into small pieces
1 slice ginger, finely chopped
2 large eggs, lightly beaten
Salt, to taste
Freshly ground black pepper, to taste
1 spring onion, finely chopped
Sesame oil, optional
Steps to Make It:
Step 1: Gather the ingredients.
Step 2: Add the chicken broth or stock to a saucepan or wok along with the seaweed and ginger. Let it come to a boil.
Step 3: Gently pour in the lightly beaten eggs and stir clockwise until they form thin ribbons; bring to a boil again. Season the soup with salt and pepper.
Step 4: Garnish the seaweed egg drop soup with chopped spring onions and a drizzle of sesame oil.
Step 5: Enjoy.
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