This egg drop soup recipe features dried chinese seaweed and soft tofu. A great combination and a cheap humble homemade recipe, healthy and nutritious.
Ingredients
100g Chinese soft tofu
20g dried Chinese seaweed (also known as laver)
1 egg
15g cucumber
2 cups soup stock
1 tablespoon chopped spring onion
Salt and pepper to taste
Dash of sesame seed oil
Directions
- Cut the tofu into thin slices
- Slice the cucumber into thin slices
- Tear the dried Chinese seaweed into small pieces
- Bring the soup stock to a boil in a pot
- Add the tofu and cook for about 3 minutes
- Add the cucumber slices and dried seaweed
- Add the salt and pepper
- Bring the soup back a boil
- Lower or remove from heat
- Do the egg dropto create flowers
- Pour into serving bowl
- Garnish with chopped spring onion and sesame seed oil
Recipe link: Tofu egg drop soup recipe
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