CantoneseEasy 20 min serves 3 Gluten-free

Seaweed and Shrimp Slippery Soup

Name: Seaweed and Shrimp Slippery Soup
Total time: 20 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: shrimp, peeled and deveined; cornstarch; dried seaweed (laver/zicai); egg, beaten; ginger, julienned; chicken stock or water; light soy sauce; sesame oil

紫菜虾滑汤 · zǐ cài xiā huá tāng

家庭快手版 · Home version: Light, comforting soup with slippery shrimp paste and seaweed—ready in minutes.

This is the soup every Cantonese family makes when someone is under the weather. The slippery shrimp paste gives it body, while seaweed adds minerality.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →More egg recipes →Quick & Easy Seafood Soups Healthy & Light

Ingredients

shrimp, peeled and deveined虾仁🛒 local300 g
cornstarch玉米淀粉🛒 local1 tbsp
dried seaweed (laver/zicai)干紫菜🏮 asian10 g
egg, beaten鸡蛋🛒 local1
ginger, julienned生姜，切丝🛒 local10 g
chicken stock or water高汤或水🛒 local800 ml
light soy sauce生抽🏮 asian1 tsp
sesame oil香油🏮 asian1 tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Make shrimp paste: pound shrimp in a mortar until sticky, or pulse in a food processor. Mix with cornstarch, a pinch of salt, and white pepper. Chill 15 minutes.
虾滑要够粘
2Rehydrate seaweed in warm water for 5 minutes. Drain and tear into bite-sized pieces.
泡发时间别太长
3Bring stock to a boil. Add ginger julienne and seaweed. Simmer for 2 minutes.
先煮姜和紫菜
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 紫菜舒展，高汤微沸Seaweed unfurls and stock is bubbling
You know it's right when: 紫菜软，汤有香气Seaweed is soft and broth is aromatic
4Using two spoons, drop shrimp paste into the simmering broth in small quenelles. Cook for 2-3 minutes until they float.
勺子蘸水防粘
🔍 Look for Medium heat 2-3 分钟 · 2-3 minutes
Visual: 虾滑浮到表面Shrimp paste floats to surface
You know it's right when: 虾滑变硬不透明Shrimp paste is firm and opaque
5Drizzle in beaten egg slowly while stirring gently to create egg ribbons. Season with soy sauce and sesame oil. Serve hot.
蛋花要薄
🔍 Look for
Visual: 蛋液在高汤中形成薄纱状Egg forms delicate ribbons in the broth
You know it's right when: 立刻上桌Serve immediately

Tips

· For extra slippery texture, add a bit of wood ear mushroom to the soup.
· Don't boil the soup vigorously after adding egg—gentle heat keeps ribbons intact.
· Shrimp paste can be made ahead and chilled—just bring to room temp before cooking.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library