Wakame Egg Drop Soup
Leftover Boiled Chicken Soup Transformed: Egg Drop Soup with Wakame Seaweed
So, you've just made a delightful boiled chicken dish, and now you're left with a pot of flavorful soup. Instead of letting it sit in the fridge untouched, why not transform it into something equally delicious? I've got just the idea for you – let's turn that leftover soup into a comforting and satisfying Egg Drop Soup with a twist of Wakame seaweed.
RECIPE
Servings: 5-6
Time: 10 min (use the soup from the boiled chicken)
Ingredients:
Leftover chicken soup
4 eggs
1/4 cup dried wakame seaweed
2 tablespoons chuka dashi powder
Black pepper
My Kitchen Tools:
Instructions:
Remove any remaining pieces of ginger and discard them from the boiled chicken soup.
Cut the cooked scallions from the soup into small pieces.
In the pot with the leftover soup, add the chuka dashi powder and heat the soup until it comes to a gentle boil.
Once the soup is simmering, add the dried wakame seaweed to the pot.
While the soup is simmering, beat the eggs in a separate bowl.
Using a swirling motion with a pair of chopsticks or a fork, slowly pour the beaten eggs into the simmering soup. The eggs will cook almost instantly upon hitting the hot liquid, forming delicate ribbons throughout the soup.
Once all the eggs have been added, give the soup a gentle stir to ensure that the egg ribbons are evenly distributed.
To finish off, drizzle in a touch of sesame oil for extra flavor. If you like a bit of heat, sprinkle some black pepper into the soup as well.
