Back to Recipes
Seaweed Tofu Egg Drop Soup
A five-minute seaweed and tofu soup seasoned with salt and chicken powder, finished with ribbons of beaten egg for a light, savory, everyday bowl.
Instructions
- 1
Soak the seaweed in water until it softens, then wash it clean.
- 2
Cut the tofu into cubes.
- 3
Beat the eggs and set aside.
- 4
Put 4 bowls of water into a small pot and bring it to a boil, then add the tofu and continue to boil.
- 5
Add the seaweed and bring to a boil, then season with salt and chicken bouillon.
- 6
Pour in the eggs and beat them until they become egg flower.
- 7
Simple and quick.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- Tofu1 piece
- nori1/2 piece
- Egg2 piece
- Chicken powder1/2 tsp
Seasonings
- Salt1/2 tsp