Irene Kuo

Purple Seaweed Soup

紫茱湯

Preparation info
  • Makes about

    4 cups

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Purple seaweed is very popular with the Chinese. It is considered to have a cooling, cleansing property that is good for you, particularly in warm weather. This soup is clear, light, and simple, with no thickening.

Ingredients

  • 4 sheets purple seaweed (each 5 by 3 inches)
  • 2 eggs
  • ½

Method

Tear the seaweed into small pieces, about 1-inch squares. Beat the eggs well, but not till frothy, with the salt, add the sesame oil, and blend until well mixed.

Bring the stock to a boil over high heat, turn heat to medium, and add the seaweed by scattering in a few pieces at a time, so they d