Print
a bowl of chicken broth seaweed egg drop soup.

Immune-Boosting Chicken Broth Seaweed Egg Drop Soup

There is nothing but goodness in this chicken broth seaweed egg drop soup. Everyone who has tried couldn't get enough of it. Best of all, this nourishing soup is immune-boosting, gut-healing, GAPS, Paleo and whole 30.

Course Soup
Cuisine Asian, Chinese
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 people
Calories 170 kcal
Author Yang

Ingredients

  • 8 cups shiitake ginger chicken bone broth
  • 20 g dried wild sea laver
  • 2 organic free-run eggs
  • 2 tsp natural sea salt or Himalayan salt
  • 2 tsp pure sesame oil
  • a large pinch of dried baby shimp (optional)
  • ground white peppercorn to taste (optional)

Instructions

  1. Add the shiitake ginger chicken bone broth into a soup pot, then place on high heat. 

  2. While waiting for the chicken broth to come to a boil, tear the dried sea laver into bite size pieces if not previously cut already. A pair of scissors work well too.

  3. Add all the cut sea laver into the broth, and add the optional dried baby shrimps if you have them. Bring the soup to a rolling boil for a couple minutes. Season with salt.

  4. crack 2 eggs into a bowl and beat the eggs until evenly mixed. While the soup is boiling, pour the egg in a thin drizzle into the soup. Place a pair of chopsticks or a spoon on the side of the bowl to help form a thin stream of egg. Or you can just use a measuring cup with a spout. Make sure you move your hands while pouring, so that the eggs won't form all in one spot.

  5. Turn off the heat, as soon as the eggs are cooked. This should be very fast, since the eggs are in a thin layer.

  6. Season with ground white peppercorn to taste, if you have it. Taste the soup and add more salt if you need to.

  7. Right before serving, drizzle with pure sesame oil