This Chinese home-style seaweed egg drop soup recipe is healthy and quick. Many Chinese families serve soup with every meal––this recipe is a common go-to!
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.