Seaweed Egg Soup
A comforting Korean-inspired soup with silky eggs and umami seaweed
Ingredients
Instructions
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Prepare the seaweedSoak the dried seaweed in cold water for 5 minutes until softened. Rinse thoroughly and cut into bite-sized pieces if necessary.
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Create the baseIn a large pot over medium heat, add sesame oil and sauté the minced garlic and white parts of green onions until fragrant, about 1 minute. Add grated ginger and stir for another 30 seconds.
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Simmer the soupPour in the broth, soy sauce, and rice vinegar. Bring to a simmer and add the prepared seaweed. Cook for 5 minutes to allow the flavors to meld together.
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Add the eggsReduce heat to low. Slowly pour the beaten eggs into the soup in a thin stream while gently stirring in one direction with a spoon or chopsticks. This creates silky egg ribbons throughout the soup.
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Season and finishAdd white pepper and adjust seasoning with additional soy sauce if needed. Remove from heat and garnish with the green parts of the green onions and toasted sesame seeds before serving.
Nutritional Information
120
Calories
per serving
10
Protein
g per serving
4
Carbohydrates
g per serving
7
Total Fat
g per serving
1.5
Saturated Fat
g per serving
2
Fiber
g per serving
1
Sugar
g per serving
720
Sodium
mg per serving
5
Vitamin C
% DV per serving
15
Iron
% DV per serving
Seaweed Egg Soup is Also Known As
Miyeok-guk, Korean Seaweed Soup, Egg Drop Seaweed Soup or Wakame Egg Soup
