Fluffy Egg and Wakame Chinese Soup
A simple Chinese-style soup featuring wakame seaweed instead of corn. By adding the egg after thickening the broth, you get a beautiful fluffy texture.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Satisfied
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
No
Recommended moments
Cooking impression
Original language : Japanese
あっという間にできました。 焼肉のもう一品にちょうどいいスープです。
This review is shown in its original language.
Cooking Steps
- 1
In a small pot, add water (400 ml) and chicken bouillon powder (1.5 tsp), and bring to a simmer over medium heat.
Advice : Bring it to a boil to ensure the bouillon powder dissolves completely.
IngredientsWater 400 mlChicken bouillon powder 1.5 tsp - 2
Add dried wakame (2 g), soy sauce (1/2 tsp), salt (0.2 g), and white pepper (0.1 g) to the pot and adjust the flavor.
Advice : Dried wakame expands significantly when rehydrated, so be careful not to overdo it.
IngredientsDried wakame 2 gSoy sauce 1/2 tspSalt 0.2 gWhite pepper 0.1 g - 3
In a small bowl, mix potato starch (1 tsp) and water (2 tsp) to create a starch slurry, then pour it into the pot. Let it boil for 1 minute to stabilize the thickness.
Advice : Thickening the soup before adding the egg helps the egg float on top and stay fluffy instead of sinking.
Stabilizing thickness 1 minIngredientsPotato starch 1 tspWater (for starch slurry) 2 tsp - 4
In a bowl, beat the egg (1). While the soup is boiling, pour the egg into the pot in a thin, steady stream. Wait about 30 seconds for the egg to set, then stir gently.
Advice : When pouring the egg, use a ladle to create a circular current in the soup so it spreads out beautifully.
Cooking the egg 30 secIngredientsEgg 1 - 5
Turn off the heat, add sesame oil (1/2 tsp) to finish with a nice aroma, and serve.
Advice : Sprinkling some toasted white sesame seeds at the end will further enhance the Chinese-style flavor.
IngredientsSesame oil 1/2 tsp
Fluffy Egg and Wakame Chinese Soup
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