This Chinese home-style seaweed egg drop soup recipe is healthy and very quick to make. Many Chinese families serve soup with every meal, and this recipe is a common go-to!
It’s just as popular as another common variation (and a reader favorite), tomato egg drop soup.
Usually made with water and chicken powder for speed/convenience, this soup is truly superior when made with homemade chicken stock or my chicken/pork stock. If you have some in the freezer ready to go, now’s the perfect time to use it!
To make it vegetarian, use a store-bought veggie stock, or better yet, Sarah’s Asian Vegetable Stock, and omit the dried shrimp!
Types of Dried Seaweed
Did you know that all seaweed is edible? That’s right––there are currently no known poisonous seaweeds in existence. We can eat it all! Today, seaweed is farmed and harvested across Asia.
It’s highly nutritious, containing iodine to support thyroid function, as well as other vitamins, minerals, and even antioxidants.
That’s the bright side. The potential downside is that when you go to dried ingredients aisle at the Asian grocery store, there are seemingly countless seaweed options to choose from, all labeled with different words and terms, including “kelp,” “laver,” “kombu,” “moss,” “nori,” and more.
For this recipe, look for seaweed labeled “dried laver” and sold in large round cakes. You can also find it online. Don’t mistake it for the roasted, salted seaweed sold in small index card sized sheets, which is meant to be eaten dry as a snack.
Seaweed Egg Drop Soup Recipe Instructions
Toast the dried seaweed in a clean, dry wok over medium heat for 1-2 minutes on each side. Remove from the wok and set aside.
Add the chicken stock and water to a wok or pot, and bring it to a boil. Add the dried shrimp flakes (if using), sesame oil, white pepper, and toasted seaweed. Stir and bring to a boil again.
With the stock boiling, stir in the beaten eggs, and then the chopped scallions.
Bring to a boil once again.
Serve immediately.
Seaweed Egg Drop Soup (紫菜蛋花汤)
Ingredients
- 5 g dried seaweed
- 4 cups chicken stock (or vegetable stock, 950 ml)
- 1 cup water (235 ml; can replace with more stock)
- 5 g dried shrimp flakes (optional)
- 1/4-1/2 teaspoon sesame oil (to taste)
- 1/4 teaspoon white pepper
- 2 eggs (beaten)
- 1 scallion (thinly sliced)
Instructions
- Toast the dried seaweed in a clean, dry wok over medium heat for 1-2 minutes on each side. Remove from the wok and set aside.
- Add the chicken stock and water to a wok or pot, and bring it to a boil. Add the dried shrimp flakes (if using), sesame oil, white pepper, and toasted seaweed. Stir and bring to a boil again.
- With the stock boiling, stir in the beaten eggs, and then the chopped scallions. Bring to a boil once again, and serve immediately.
Cindy T says
We made this tonight and it’s sooo good! Seaweed soup has def been a favorite for me growing up and I love that I can make it for my family now. We followed the recipe exactly but omitted green onions. Thanks for another winning recipe!
Judy says
Yayyyy!
howard chun says
I make egg drop soup with miso, shredded poach chicken and napa cabbage. dry sea weed is sea-mustard (miyeok).
howard chun says
i use Korean seaweed called MIYEOK . English name is “sea-mustard ” Available at Amazon. but cheaper at an Asian market (H Mart).
Cheryl says
I already have three kinds of seaweed in the house; could I sub in nori or wakame? I know it wouldn’t be exactly the same, but…I already have three kinds of seaweed in the house!
Judy says
Hi Cheryl, I would pick nori between the two. Use your kitchen scissors to cut the nori into bite-sized pieces. Just don’t overcook it by following the recipe closely.
howard chun says
Neither nori nor wakame will work. they are too thin and fragile. use Miyoko (sea-mustard). soak dried Miyoko in cold water for about 10 minutes until the Miyoko starts to open up, drain and squeeze out excess water, cut into bit size and cook. i use miyeok weekly making miyeokguk and miyeok congee (jook). enjoy.
Judy says
Hi Howard, nori is similar to the laver that I used in this soup.
Cheryl says
Thanks!
Betty says
You don’t need to wash the seaweed first? My mom used to reconstitute the seaweed cake to allow any sand to drop down. She would then lift the seaweed into a strainer to drain off the water and then proceed to make the soup.
Judy says
I guess not, Betty, we did not find the need to :-)
Lindi says
This looks so good and no real time needed. I reckon this could be my go to soup. Could I use my Bonito flakes instead of the shimp and I always have kombu I love the flavour and I make Dashi alot. This soup I also think I would to add fresh ginger and something like bok vhoy or baby spinach to… Thanks for this cant wait to makeit tomorrow…
Judy says
Hi Lindi, I love the idea of adding Bonito flakes. But kombu is much thicker and takes longer to cook than laver. Try laver––you will love it too. :-)
Reginia Sam says
How long in an instant pot recipe
Judy says
Hi Reginia, this recipe is not an Instant Pot recipe. It takes only about 10 minutes to make in a regular pot.