Chinese Seaweed Soup | Chinese Style Cooking Recipe

Chinese Seaweed Soup

Welcome to Xiao’s Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.

5g Roasted Seaweed
2 Eggs (whisked well in a bowl)
1 Spring Onion (finely chopped)
1 Clove Garlic (finely chopped)
2g Ginger (finely chopped)
70g Cucumber (thinly sliced & then cut into thin threads)
1 Tbsp Light Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Cornflour & 5 Tbsp Water Mixture
1 Litre Vegetable Stock
Salt to Taste

1. Place the stock in a saucepan, add the garlic, ginger, spring onion and a pinch of salt, bring to the boil
2. Tare the seaweed to smaller pieces and add into the stock, simmer for 2 minutes, stir to brake up the seaweed, add the light soy sauce
3. Turn heat to the lowest setting, slowly pour the egg in the pan in a circular motion
4. Allow the egg to set for a minute before stirring
5. Turn up the heat to medium, gradualy stir in the cornflour & water mixture, cook for further minute
6. Add the cucumber, sesame oil and stir
7. Transfer into a bowl & serve

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