Seaweed Egg Drop Soup (紫菜蛋花汤)

Instructions

1. 1Rehydrate the dried seaweed in a bowl of warm water for 2-3 minutes. Drain and tear into bite-sized pieces if needed.

   🔍 Look for 2-3 分钟 · 2-3 minutes

   Visual: 紫菜变软膨胀，呈深绿色Seaweed softens and expands, turning dark green

   You know it's right when: 紫菜柔韧不脆硬Seaweed is pliable, not brittle

2. 2Bring water or broth to a rolling boil in a pot. Season with soy sauce, salt, and white pepper.

   🔍 Look for High heat 2-3 分钟 · 2-3 minutes

   Visual: 高汤剧烈沸腾，大泡翻滚Broth is at a vigorous boil with large bubbles breaking the surface

   You know it's right when: 汤面翻滚，蒸汽充足Surface is agitated and steaming heavily

3. 3Add the drained seaweed to the boiling broth. Cook for 30 seconds — seaweed only needs to heat through.

   🔍 Look for 30 秒 · 30 seconds

   Visual: 紫菜在汤中漂浮翻卷，释放海味香气Seaweed floats and swirls in the broth, releasing ocean aroma

   You know it's right when: 紫菜温热柔软Seaweed is warm and pliable

4. 4Reduce heat to medium-low so the broth is just simmering. Slowly drizzle the beaten eggs in a thin stream while gently stirring in one direction.

   🔍 Look for Medium-low 20-30 秒 · 20-30 seconds

   Visual: 蛋液形成细长的丝状蛋花，如云朵般漂浮Eggs form long, delicate ribbons and clouds in the broth

   You know it's right when: 蛋花刚凝固，仍光亮嫩滑Eggs are just set but still glossy and tender

5. 5Immediately remove from heat. Drizzle with sesame oil, garnish with chopped scallions. Serve hot.

   🔍 Look for

   Visual: 香油浮面泛光，葱花翠绿，蛋花漂浮Sesame oil glistens on the surface, scallions bright green, egg ribbons floating

   You know it's right when: 立即食用——蛋花久煮会变老Eat immediately — egg ribbons will overcook if left on heat