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Seaweed and Egg Soup
A five-minute classic: seaweed is soaked, a cornstarch slurry lightly thickens the hot water, then beaten egg is slowly streamed in for feathery ribbons, finished with scallion and sesame oil.
Instructions
- 1
Preparation Materials
- 2
Soak the seaweed, mix the starch with water and boil, beat the eggs
- 3
Hot water
- 4
Add the seaweed
- 5
The water is boiling, add the cornstarch water.
- 6
Then pour in the egg mixture slowly
- 7
Add salt for seasoning, add chopped green onions, add sesame oil
- 8
Done.
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Ingredients
Main Ingredients
- norito taste
- Egg1 piece
- Waterto taste
Seasonings
- Starchto taste
- sesame oilto taste
Auxiliary Ingredients
- chopped green onionsto taste