Zicai danhua tang (紫菜蛋花汤)
China
Light Chinese soup with seaweed and delicate egg ribbons. Quickly prepared, umami‑rich and suitable for any season.
Ingredients
- 1000 ml water
- 7 g dried seaweed
- 3 pcs egg
- 1 tsp vegetable oil
- 2 pcs green onion
- 1 tbsp dried shrimp
- 1.5 tbsp light soy sauce
- 0.5 tbsp black rice vinegar
- 1 tsp sesame oil
- 0.25 tsp salt
- 0.125 tsp ground white pepper
Steps
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Heat the vegetable oil in a pot, add the dried shrimp and the white part of the green onion. Sauté until fragrant.
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Pour in the water and bring to a boil.
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Beat the eggs and slowly pour them into the boiling water while stirring the soup to create egg ribbons.
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Add the dried seaweed, tear it into small pieces, and let it simmer over low heat for 30 seconds.
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Remove the pot from the heat and season the soup with light soy sauce, black rice vinegar, sesame oil, salt, and ground white pepper.
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Garnish the soup with the remaining green onion and serve hot.
FAQ
What is Zicai Danhua Tang?
Zicai Danhua Tang (紫菜蛋花汤) is a traditional Chinese soup featuring delicate egg ribbons and savory seaweed in a light, flavorful broth, often enhanced with dried shrimp and sesame oil.
How do you pronounce 紫菜蛋花汤?
The pronunciation is 'Zǐcài Dànhuātāng'. You can use this transcription to order it in a restaurant or learn to say it yourself!
Can I substitute ingredients in this Zicai Danhua Tang recipe?
While the recipe uses dried seaweed and dried shrimp for authentic flavor, our Umami Guru app can suggest suitable ingredient swaps if you can't find them, or prefer a vegetarian option.
Is this soup suitable for vegetarians?
The traditional recipe includes dried shrimp. For a vegetarian version, simply omit the dried shrimp and ensure your broth is vegetable-based. Our app can help you customize it!
How long does Zicai Danhua Tang take to cook?
This Zicai Danhua Tang recipe is incredibly quick, taking only about 12 minutes from start to finish, making it perfect for a fast and delicious meal.