Chinese
Chinese - Soups and Broths
Seaweed Egg Drop Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1.2 litres chicken stock
- • 15g dried wakame, rehydrated and chopped
- • 200g firm tofu, cubed
- • 2 eggs, beaten
- • 2 tbsp cornflour mixed with 4 tbsp water
- • 1 tsp salt
- • 1/2 tsp sesame oil
- • 1 spring onion, sliced
Preparation Steps
1
Phase 1
Bring the chicken stock to a simmer.
2
Phase 2
Add the wakame and tofu; simmer for 5 minutes.
3
Phase 3
Stir in the cornflour slurry until the soup thickens slightly.
4
Phase 4
Add the salt, then swirl in the beaten eggs to form ribbons.
5
Phase 5
Drizzle with sesame oil, sprinkle with spring onion and serve hot.