Quick & Easy Seaweed Egg Drop Soup in 10 Minutes!

Ingredients:
Dried seaweed: 5 grams
Eggs: 2
Dried shrimp (shrimp skin): 1/2 tablespoon
Salt: 1 teaspoon
White pepper: 1/4 teaspoon
Sesame oil: 1 teaspoon
Cooking Steps:
1. **Prepare the Seaweed**:
Use 5 grams of pre-washed dried seaweed. Gently toast it in a pan over low heat until both sides turn deep green. Once toasted, the seaweed will be crispy. Crumble it with your hands and place it in a bowl.
2. **Prepare the Ingredients**:
Chop green onions into fine pieces and cut cilantro into small sections.
Use 1/2 tablespoon of tiny dried shrimp (shrimp skin) to enhance the soup's flavor.
3. **Prepare the Eggs**:
Crack 2 eggs into a bowl and whisk them well to ensure smooth and lump-free egg ribbons.
4. **Create the Egg Ribbons**:
Once the water comes to a boil, reduce the heat to low, keeping the temperature above 194 degrees Fahrenheit (about 90 degrees Celsius).
Quickly stir the water with chopsticks to create a whirlpool.
Pour the egg mixture close to the surface, against the swirl. Turn off the heat immediately after pouring.
Let it sit for at least 2 minutes to allow the egg ribbons to set perfectly.
5. **Final Seasoning**:
Add 1 teaspoon of salt, 1/4 teaspoon of white pepper, and 1 teaspoon of sesame oil.
And there you have it-your seaweed egg drop soup is ready. It's quick, simple, and refreshingly light, perfect for any time!

[@cathleenorellana9694]

It’s delicious is ese to make good food for enytime thank you for sharing your experience and the kitchen ❤❤😮😮🙏🙏