Exclusive Seaweed and Egg Soup
A clever twist on classic seaweed soup: eggs are fried into a golden sheet first, then simmered with water, white pepper and seaweed for a deeper, nuttier, more savory broth.
Instructions
- 1
Crack two eggs into a bowl and pour in an appropriate amount of cooking wine.
- 2
Beat the eggs and set aside.
- 3
Heat the wok, add oil, pour in the beaten eggs, shake the wok, and wait for the eggs to set.
- 4
After the eggs are fried, add two bowls of clear water and sprinkle in an appropriate amount of white pepper.
- 5
Pour in an appropriate amount of salt.
- 6
After the water comes to a boil, add the seaweed and stir it with chopsticks. Turn off the heat after one minute.
- 7
Drizzle with light soy sauce and pour into a large bowl.
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Ingredients
Main Ingredients
- Egg2 piece
- nori1 slice
- white pepper powderto taste
Seasonings
- table saltto taste
- light soy sauce1 spoon
- cooking wineto taste