Egg Drop Soup with Seaweed

Steps

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1. 1
   Prepare the ingredients: soak a small piece of dried seaweed in warm water to soften and expand. If you don't have dried seaweed, you can use toasted seaweed instead, which doesn't need to be cooked.
   ▶ ≈0:37
2. 2
   Beat two eggs and mix with a pinch of salt and white pepper powder. White pepper is milder than black pepper and is commonly used in Chinese soups and meat seasoning.
   ▶ ≈1:11
3. 3
   Prepare the garnishes: chop one green onion and optional cilantro roughly and set aside for garnish.
   ▶ ≈2:34
4. 4
   Add about three cups of water or chicken stock to a pot with a handful of dried shrimp for flavor. The shrimp can be added directly without soaking, or soaked for a few minutes first.
   ▶ ≈3:22
5. 5
   Bring the broth to a boil, then reduce to low or simmering heat. Drain the softened seaweed and add it to the pot.
   ▶ ≈3:48
6. 6
   Slowly pour the beaten egg mixture into the gently simmering broth while stirring to create egg drop strands.
   ▶ ≈3:55
7. 7
   Turn heat to medium and bring to a boil, then add green onion and cilantro for garnish.
   ▶ ≈4:33
8. 8
   Taste the soup and adjust seasoning with salt and white pepper powder as needed, then finish with a drizzle of sesame oil.
   ▶ ≈5:29