Yen Can Cook ~ Seaweed Egg Drop Soup 紫菜蛋花汤
Take less than 15 minutes to prepare, Seaweed Egg Drop Soup 紫菜蛋花汤, certainly one of your best choice if you want a quick soup dish on a weeknight. 
The seaweed used in the soup is a particular variety of dried seaweed called Zi Cai (紫菜). It is usually sold in disc shape plastic packaging like the above picture and can be found in Chinese grocery stores and supermarkets.
Seaweed is high in nutrients and low in calories. It also has detoxing properties, help regulate hormones and is generally good for health.
Ingredients (Serve: 3-4)
5g seaweed
1200ml water/stock
2 eggs, beaten
1/2 thumb-sized ginger, sliced
10 meat balls (optional)
Salt & pepper to taste
Chopped spring onions (for garnishing, optional)
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Step 1: In a soup pot, put in water and sliced ginger, bring to a boil. Once boiling, add in meat balls and bring to a boil again.
Step 2: Add seaweed and stir to loosen them. Add in the beaten egg slowly, stir the broth while the egg pouring process to form the egg drop.
Step 3: Flavor the soup with salt and pepper.
Step 4: Sprinkle with chopped spring onion and serve.
HAPPY COOKING! #dudukrumahagain #stayhealthy
Aww…seaweed with egg goes really well with rice. Smooth and delicious.
Tekkaus, seem like you like to “banjir” your rice with soup. 😛
Thank you for sharing this easy soup! I will make this as a surprise for my wife soon.
TM, hope your wifey like the surprise you present to her!
Ahh I should look into incorporating seaweed in my kitchen!
KY, you never cook any seaweed related dished?