Seaweed and Egg Drop Soup

4.5 from 2 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 6


  • 4 cups water (or chicken stock)
  • 2 inches ginger (Indonesian: jahe), peeled and bruised
  • 2 scallions (Indonesian: daun bawang), chop into 4 inch sections
  • 100 gram wood ear mushroom (Indonesian: jamur kuping), cut into thin strips
  • 10 gram dried seaweed (Chinese: zi cai), tear into small pieces
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper (Indonesian: bubuk lada putih)
  • corn starch solution (1 tablespoon corn starch + 2 tablespoon water)
  • 2 eggs, lightly beaten
  • 2 scallions (Indonesian: daun bawang), thinly sliced


  1. Boil water (or chicken stock) with ginger and scallions in a soup pot.
  2. Add wood ear mushroom and bring to a boil again.
  3. Add seaweed and cook until seaweed has expanded.
  4. Season with salt, sugar, and pepper. Once the taste is right, thicken soup with corn starch solution.
  5. Pour eggs in thin stream while gently whisk with either a fork or a pair of chopsticks to get a lovely egg drop soup.
  6. Turn off heat. Serve immediately with thinly sliced scallions.

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