Simple, fast and one of Alli’s favorite dishes. She demanded the recipe when she was probably about 12 and started making it herself. Adding more ingredients just ruins it.
Seaweed Soup
Equipment
- 1 Chopping knife
- 1 Cutting board
- 1 Saucepan
- 1 Small bowl to mix the eggs
Ingredients
- 2 Eggs
- 3 Scallions
- 5 Sheets Dried seaweed This is the same kind that's used for sushi.
- .75 cup Chicken broth
- 3 cups Water
- 1 teaspoon Salt
- Pepper
Instructions
- Bring the water and broth to a boil in a saucepan.
- Beat the eggs.
- Clean the scallions and cut them up really fine.
- Tear the sheets of seaweed into pieces about 2 inches square. The exact size isn't critical.
- Add a teaspoon or so of salt to the water (you can omit this and add salt to taste at the table if you want).
- Add the scallions to the boiling water.
- Addthe seaweed to the boiling water and let it boil for about 15 seconds.
- Sit in the beaten eggs.
- Grind some pepper into the soup.
- Serve.
Notes
For the broth and water, I just use 4 cups of water with a teaspoon of Better than Bouillon chicken base. I’ve used canned chicken broth and water and it comes out fine as well, but be careful, lots of canned broth has MSG. This recipe is extremely quick to make. The longest step is bringing the water to a boil. The seaweed is the same as used for sushi and is pretty widely available. Everyone likes this soup, but it’s a special favorite of Alli’s.