Home-style · Vegetarian

Seaweed & Egg Soup

Name: Seaweed & Egg Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 5 g dried cooking seaweed; 2 pieces large eggs; 650 ml water or vegetable stock; 0.25 tsp salt; 0.5 tsp sesame oil, optional; 1 pieces scallion, sliced

紫菜蛋花汤 · Zǐ cài dàn huā tāng

A quick soup with dried seaweed and soft egg ribbons. Use cooking seaweed, not salted snack sheets.

Jump to recipe ↓

Prep5 min

Cook8 min

Serves2

DifficultyEasy

Seaweed & Egg Soup — ingredient illustration, not a photo — Original ingredient illustration · not a photograph · China Table · CC0 1.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Check the seaweed
Follow package cleaning instructions; tear large sheets into small pieces. Beat the eggs.
02
Heat the broth
Bring water or stock to a boil and add seaweed. Simmer for 2 minutes.
03
Pour the egg
Reduce to a gentle boil. Pour eggs in a fine stream and move a spoon slowly through the liquid.
04
Cook and season
Cook until egg ribbons are fully set and the soup is hot. Add salt, scallion, and optional sesame oil.

A little kitchen wisdom

Fast stirring makes tiny curds; slow movements leave longer egg ribbons.

Can’t find an ingredient?

Cooking seaweed: A small amount of plain unsalted nori works, with a different texture.

Cook safely

Cook egg dishes to 71°C / 160°F. For boiled eggs, the white and yolk should be firm.

FoodSafety.gov guidance ↗

Seaweed & Egg Soup

Let’s get cooking

Check the seaweed

Heat the broth

Pour the egg

Cook and season

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

Something else for the table

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Kung Pao Chicken

Everyday Egg Fried Rice