Zicai danhua tang (紫菜蛋花汤)

Name: Zicai danhua tang
Total time: 12 min
Yield: 4
Cuisine: China
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

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

Heat the vegetable oil in a pot, add the dried shrimp and the white part of the green onion. Sauté until fragrant.
Pour in the water and bring to a boil.
Beat the eggs and slowly pour them into the boiling water while stirring the soup to create egg ribbons.
Add the dried seaweed, tear it into small pieces, and let it simmer over low heat for 30 seconds.
Remove the pot from the heat and season the soup with light soy sauce, black rice vinegar, sesame oil, salt, and ground white pepper.
Garnish the soup with the remaining green onion and serve hot.