Silky Egg Seaweed Soup
Silky Egg Seaweed Soup
Simple and Delicious Egg Seaweed Soup (No Meat Recipe)
Tired of the same old meat-filled seaweed soup? This recipe introduces a delightful twist using fresh eggs, creating a rich and smooth flavor in a fraction of the time! The harmonious blend of nutritious eggs and seaweed makes for a satisfying meal, perfect for both children’s health and busy parents. Enjoy a nourishing and effortless soup that will please the whole family.
Main Ingredients- 1 handful dried seaweed
- 2 eggs
- 1 liter water
- 2 Tbsp soy sauce for soup
Cooking Instructions
Step 1
Begin by preparing the dried seaweed. Soak about one handful of dried seaweed in cold water for 10-15 minutes until fully rehydrated. (Note: For this recipe, two handfuls were soaked, with some set aside for a seasoned seaweed side dish. One handful is sufficient for the soup.)
Step 2
The secret to a delicious broth! Add anchovies and dried kelp (or a broth tea bag) to 1 liter of water and simmer to create a savory broth. Remove the anchovies and kelp, and set the broth aside.
Step 3
Add 2 tablespoons of soy sauce for soup to the prepared broth for a base seasoning. This will give the soup a more appetizing color.
Step 4
Squeeze out excess water from the rehydrated seaweed and cut it into bite-sized pieces (about 3-4 cm). Lightly sauté the seaweed in a pan with a touch of sesame oil and minced garlic (optional) for about 1 minute until fragrant. This step helps to remove any fishy smell from the seaweed and enhances its flavor.
Step 5
Add the sautéed seaweed to the broth and bring it to a boil. Once the soup is bubbling vigorously, slowly pour in the 2 beaten eggs, drizzling them in a circular motion with a spoon. Let the eggs set for a moment without stirring, then gently swirl to break them up into ribbons.
Step 6
Now it’s time to season. While some recipes use fish sauce or chicken stock, this recipe uses 1/2 tablespoon of salted shrimp (saeujeot) for a savory depth of flavor. Season with salted shrimp first, taste, and then adjust with salt if needed for the final seasoning. Let it simmer for another moment to allow the flavors to meld.
Step 7
Unlike beef seaweed soup which requires long simmering, this egg seaweed soup is delicious even when cooked quickly by adding ingredients in sequence to boiling water. It’s perfect for busy mornings or quick dinners.
Step 8
Don’t discard the leftover seaweed! Toss it with a spicy and sweet gochujang-based sauce for a delicious seasoned seaweed side dish, offering you two wonderful dishes from one preparation.
Step 9
Seaweed is rich in calcium, which is beneficial for bone health, and its low-calorie, low-fat content makes it excellent for dieting. The abundant dietary fiber provides a feeling of fullness, helping to prevent overeating, and it actively promotes bowel movements, making it effective in preventing constipation. Enjoy this nutrient-rich seaweed in a satisfying soup with eggs!
