- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
This light and nourishing soup is made with fluffy egg ribbons, umami-rich seaweed (紫菜), and a savoury broth. It’s a quick and comforting dish, perfect as a starter or a simple meal on its own.
Ingredients:
- 3 cups water or chicken broth
- 1 sheet dried seaweed (紫菜), torn into small pieces
- 2 eggs, lightly beaten
- 1 teaspoon light soy sauce
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon sugar (optional, to balance flavours)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for a slightly thicker texture)
Instructions
-
Prepare the broth:
- In a wok, bring water or chicken broth to a gentle boil over medium heat.
- Add the soy sauce, white pepper, salt, and sugar (if using).
-
Add the seaweed:
- Tear the seaweed (紫菜) into bite-sized pieces and add to the broth.
- Simmer for 30 seconds to allow the flavours to meld.
-
Create the egg ribbons:
- Reduce heat to low and slowly drizzle the beaten eggs into the soup while gently stirring in one direction with chopsticks or a ladle.
- This creates delicate egg ribbons.
-
Finish with seasoning:
- Stir in the sesame oil for extra aroma.
- If using the cornstarch slurry, drizzle it in and stir for a slightly thicker soup.
-
Serve immediately:
- Pour into bowls and enjoy while hot!
Tips:
-
For extra flavour, add a few drops of Shaoxing wine or a pinch of chicken powder.
-
Want more texture? Add soft tofu cubes or a handful of enoki mushrooms.
-
For a spicy kick, drizzle in some chilli oil before serving.
This simple 紫菜蛋花湯 is light yet deeply satisfying, perfect for any meal!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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