Seaweed Egg Flower Soup is quick to make and tastes awesome. The nutrients in this meal are relatively high, due to the seaweed and the egg. This soup is widely loved because it is simple to make, convenient and rich in nutrients.
Seaweed has a high content of protein, iron, phosphorus, calcium, riboflavin, carotene, etc.
Shrimp is rich in protein and minerals, especially calcium.
These two, paired with eggs, makes an excellent supplement of vitamin B12 and calcium.
However, if the temperature is not right when adding the egg, it will overcook easily and make the soup cloudy, which is not very appealing.
Today I’m going to teach everyone how to make clear, bright and delicious Seaweed Egg Flower Soup quickly. Although it is simple, there is a little technical skill involved, but this is soon mastered.
To make a beautiful Seaweed Egg Flower Soup, there are five essential things to be aware of:
- Controlling the water temperature.
One of the most important things to do is to avoid adding the egg to the water at boiling point. However, if the water temperature is too low, the egg will not solidify at once, and the soup will turn white and emit a slight odor. The egg must be added at just the right time to ensure they form the ‘flower-like’ shape, and not just pieces floating around, giving a messy appearance.
The easiest way to achieve this is to bring the water to the boil, then turn off the heat immediately after the water has boiled, and then quickly pour the egg into the water, where it will solidify immediately.
- How to pour the egg.
You can’t just drop the whole egg in at once in one spot in the bowl, because the temperature of the water will drop immediately and it won’t work. You must slowly let the egg dribble down into the water so that it spreads out evenly over the entire surface of the water.
- Do not stir the egg after you pour it in.
Once the egg is added, do not stir so it will stay in one piece to form its ‘flower-like’ shape. Otherwise, you will have lots of little bits of egg floating around.
- Put a few drops of vinegar in.
Just a few drops and no more will keep the soup fresh and fragrant. Too much vinegar will make the soup sour.
- Don’t overcrowd the bowl with too many ingredients.
Don’t put too many ingredients in the bowl when you pour the soup in, as they will lower the temperature of the water and the soup will not taste as nice.
Seaweed Egg Flower Soup
- 20g tomatoes, sliced
- 5g seaweed, peeled
- 5g shrimp
- 1 egg
- ½ teaspoon salt
- ½ teaspoon sesame oil
- ¼ teaspoon vinegar
- ¼ teaspoon pepper
- 10g coriander, chopped
- 5g onion, chopped
Place the tomatoes, seaweed, shrimps, coriander and onions in a bowl.
Next, add the salt, pepper, sesame oil and vinegar to the bowl.
Crack the egg into another bowl and beat evenly.
Boil the water in a pot, then turn it off and wait a little while until the water has settled. Pour the egg, in a circular motion, into the boiling water.
When the egg is done, pour it into the bowl with all the other ingredients, and now it is ready!
Wasn’t that easy?