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Cherry & Dennis Recipes

Seaweed, Tofu and Egg Drop Soup

紫菜豆腐蛋花湯

Seaweed, Tofu and Egg Drop Soup — finished dish

Total time: 20 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Seaweed, silken tofu and ribbons of egg make a light ten-minute household soup. Soaking the seaweed, adding tofu late and pouring egg slowly keep the broth clear and the egg tender.

01

Ingredients

Main ingredients

12 g dried seaweed (torn into pieces)
300 g silken tofu (cut into small cubes)
2 eggs (beaten)

Soup base

1,200 ml water (for soup)

Seasoning

1 tsp salt (start with half and taste)
1 tsp white pepper (use lightly)
1 tsp sesame oil (add off heat)

Garnish

1 stalk spring onion (sliced)

Seaweed, Tofu and Egg Drop Soup — ingredient overview

02

Tools

bowl
kitchen knife
cutting board
lidded pot
ladle
chopsticks
measuring cup
measuring spoons
kitchen timer

Seaweed, Tofu and Egg Drop Soup — tool overview

03

Steps

Seaweed, Tofu and Egg Drop Soup — step 1: Soak seaweed

Step 1

Soak seaweed

Soak seaweed for 2 minutes, rinse gently and drain.

Seaweed, Tofu and Egg Drop Soup — step 2: Cut tofu cubes

Step 2

Cut tofu cubes

Drain tofu, cut into 2 cm cubes and place gently in a bowl.

Seaweed, Tofu and Egg Drop Soup — step 3: Beat eggs

Step 3

Beat eggs

Beat eggs just until combined without making excessive foam.

Seaweed, Tofu and Egg Drop Soup — step 4: Bring water to a boil

Step 4

Bring water to a boil

Add 1,200 ml water to the pot, cover and bring to a boil.

Seaweed, Tofu and Egg Drop Soup — step 5: Add seaweed

Step 5

Add seaweed

Add drained seaweed and simmer over medium heat for 2 minutes until open.

Seaweed, Tofu and Egg Drop Soup — step 6: Add tofu

Step 6

Add tofu

Slide tofu cubes into the soup and separate gently with a ladle.

Seaweed, Tofu and Egg Drop Soup — step 7: Simmer tofu

Step 7

Simmer tofu

Keep a gentle simmer for 2 minutes without vigorous stirring.

Seaweed, Tofu and Egg Drop Soup — step 8: Season the soup

Step 8

Season the soup

Add half the salt and a little white pepper, stir and taste.

Seaweed, Tofu and Egg Drop Soup — step 9: Pour egg ribbons

Step 9

Pour egg ribbons

Keep a gentle simmer and pour egg slowly over chopsticks in a circle; do not stir yet.

Seaweed, Tofu and Egg Drop Soup — step 10: Set egg ribbons

Step 10

Set egg ribbons

Wait 20 seconds for ribbons to set, then lift once gently from the bottom.

Seaweed, Tofu and Egg Drop Soup — step 11: Finish with sesame oil

Step 11

Finish with sesame oil

Turn off heat, add sesame oil, taste and add salt gradually if needed.

Seaweed, Tofu and Egg Drop Soup — step 12: Garnish and serve

Step 12

Garnish and serve

Scatter spring onion, ladle gently into bowls and serve hot.

Common mistakes

Skipping the stated preparation can produce uneven texture or doneness.
Adding all seasoning before tasting can make the dish too salty.
Leaving the cooked dish at room temperature for too long reduces food safety.

Tips

Measure all ingredients first so cooking proceeds smoothly.

Taste near the end and adjust salt gradually.