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home - Egg drop soups - Egg drop soup recipe with tomato and seaweed

Egg drop soup recipe with tomato and seaweed



dried seaweed
Ingredients

1 tomato
1 sheet dried seaweed
1 egg
1 tbsp chopped spring onion
350ml soup stock

Seasonings

Salt and pepper
Sesame seed oil

Directions
  1. Remove tomato skin by scoring the skin and blanching in hot water

  2. Tear the seaweed into smaller pieces

  3. Beat the egg

  4. Bring the soup stock to a boil, add the tomato and seaweed. Cook till the tomato is soft

  5. Add the salt and pepper

  6. Stream the beaten egg into the soup and remove soup quickly from heat

  7. Pour into serving bowl

  8. Garnish with chopped spring onion and sesame seed oil


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