Seaweed Cucumber Egg Soup

Name: Seaweed Cucumber Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Cucumber; to taste nori; 1 piece Egg; to taste Wei Ji Xian Soy Sauce; to taste Starch

An ultra-light oil-free soup that boils seaweed and crisp cucumber shreds, thickens them slightly, then finishes with silky egg flowers and cilantro for a clean, fresh taste.

10 minNewEasy Soups Boil Savory

Instructions

1
Prepare materials.
2
Add water to the pot and bring it to a boil, remember not to add oil or any seasonings. Once the water is boiling, add the seaweed.
3
Add shredded cucumber.
4
Boil.
5
Beat the eggs into a custard-like consistency, then add Premium Soy Sauce.
6
Add water-starch mixture to the boiling soup, turn off the heat, and do not stir.
7
Sprinkle with cilantro.
8
Serve the bowl, for the big baby.
9
Fill the bowl, for yourself.