This egg drop soup recipe with tomato and seaweed produces a simple home-cooked soup.
Humble and simple but full of nutrition.
Dried seaweed 紫菜 (zi cai) is a popular ingredient in home cooked chinese soups.
It is different from the Japanese wakame, nori and konbu. It is called zi cai in mandarin which translates literally as purple vegetable. The official English name is laver. It contains iodine and potassium. When re-hydrated it expands, so a little goes a long way. It may not look like much but is quite tasty and nutritious. Don't cook it for too long or it may turn slimy.
Ingredients1 tomato
1/4 sheet dried seaweed
1 egg
1 tbsp chopped spring onion
350ml pork soup stock
Salt and pepper
1 tablespoon chopped spring onion
Sesame seed oil
Directions
- Remove tomato skin by scoring the skin and blanching in hot water
- Let it cool a little before cutting into thin slices
- Tear the seaweed into smaller pieces
- Beat the egg
- Bring the soup stock to a boil, add the tomato and seaweed. Cook till both seaweed and tomato are soft
- Add the salt and pepper
- Do the egg drop and remove soup quickly from heat
- Pour into serving bowl
- Garnish with chopped spring onion and sesame seed oil
Recipe link: Tomato egg drop soup recipe
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