Was missing home (Malaysia), so I made egg drop soup with seaweed!
Had clams (135cals) 2 eggs, and a carrot and dried japanese seaweed in this! Comes up to about 350-400 calories, since I didn’t count the exact amount of sesame oil I use in the soup, but it was about a teaspoon.
It’s a really hearty soup with 30g of protein that keeps me full all day and very good for rainy days. Plus it takes 10 mins!
For steps:
- Add one tablespoon miso paste to 2.5 cups boiling water
Boil few slices of ginger and two sliced carrots until soft, about 5 minutes
Add frozen clams (around 75g or to taste) and reduce heat to simmer. Let it defrost and release its liquid into the soup.
In a separate cup, break two eggs and add a spoonful of soy sauce. Pierce/break the yolk or stir it, depending on if you like completely blended eggs or white-and-yellow streaks. I did the latter here!
When clams are done cooking, about 5 minutes, turn off heat. Wait until the water is no longer roiling, then add egg. Give soup a few stirs so it becomes streaky.
Add dried hijiki seaweed (1/2 or 1 cup) and scallions for garnishing.
Enjoy!!
by Unfair_Detective_993