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Chicken wakame egg drop soup
For a meatless soup, omit the chicken and use vegetable broth.
How much salt and pepper you will need depends on how well seasoned the broth is.
Course
Soup
Cuisine
Asian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Soaking time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
10
grams
dried shredded black fungus
10
grams
dried wakame
4
chicken thigh fillets
minced
6 to 8
cups
chicken bone broth
salt
pepper
2
teaspoons
potato starch
or corn starch
2
large eggs
beaten
2
tablespoons
finely sliced scallions
Instructions
Soak the black fungus and wakame in hot water for ten minutes or until fully hydrated.
Squeeze the wakame (do not discard the soaking water) and thinly slice.
Heat the broth in a pot and bring to the boil.
Strain the black fungus (again, save the soaking water) and drop into the broth.
Stir the minced chicken into the broth.
Bring to the boil, lower the heat and simmer for five minutes.
Taste the broth. Add salt and pepper, as needed.
Disperse the starch in the soaking water of the black fungus and wakame, and stir into the pot.
Cook, stirring occasionally, until the broth is clear and slightly thickened.
Stir in the wakame.
Turn off the heat, pour in the eggs and stir.
Taste the broth one last time, and adjust the seasonings, if needed.
Sprinkle in sliced scallions before serving your chicken wakame egg drop soup.