Seaweed and Egg Drop Soup

also called 紫菜蛋花湯 · zi coi daan faa tong · ji choi dan fa tong · seaweed and egg drop soup · laver and egg soup · nori egg soup · 滾湯 · gwan tong

The table

A 滾湯: the water boils first and everything else is quick. Sesame oil goes in at the end.
5 cups(1.2 L)waterboil the water with the dried shrimp, 5 minstir the laver in, 1 minpour the egg in a thread, off the boilfinish with sesame oil
1 Tbs(haa mai; rinsed — a spoonful is all the savour this bowl needs)dried shrimp
1/3 oz(10 g; zi coi, the sheets torn up — they melt into the broth)laver
2eggsbeat the eggs
1 tsp(5 mL)toasted sesame oil
1(sliced thin)scallion
1/4 tspwhite pepper
3/4 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2boil the water with the dried shrimp, 5 min

3beat the eggs

4stir the laver in, 1 min

goes in with what step 2 made

6finish with sesame oil

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 min3 of 5 steps give no time
Needs you
about 1 min
If you get it wrong
Narrow — the egg goes into water that has stopped moving; into a rolling boil it shreds into cotton instead of ribbons
What you'll wash
Two things — the saucepan, a bowl to beat the eggs in
Does it keep
Not at all — the egg ribbons go rubbery and the laver slumps, and it is a ten-minute soup to make again

  1. boil the water with the dried shrimp, 5 min

    5 minwalk awayfrom the start

  2. beat the eggs

    not timedfrom the start

  3. stir the laver in, 1 min

    1 minneeds you5 min in

  4. pour the egg in a thread, off the boil

    not timed6 min in

  5. finish with sesame oil

    not timed6 min in

You'll need saucepan

See how it is written
>> title: Seaweed and Egg Drop Soup
>> category: Soups
>> tags: seaweed, laver, egg, cantonese, quick soup, weeknight, stovetop
>> counters: One Pot
>> aka: 紫菜蛋花湯, zi coi daan faa tong, ji choi dan fa tong, seaweed and egg drop soup, laver and egg soup, nori egg soup, 滾湯, gwan tong
>> servings: 4
>> time: 15 min
>> slack: narrow — the egg goes into water that has stopped moving; into a rolling boil it shreds into cotton instead of ribbons
>> washing-up: the saucepan, a bowl to beat the eggs in
>> keeps: not at all — the egg ribbons go rubbery and the laver slumps, and it is a ten-minute soup to make again

>> step: A 滾湯: the water boils first and everything else is quick. Sesame oil goes in at the end.
A 滾湯: the water boils first and everything else is quick.

>> step: boil the water with the dried shrimp, 5 min
Boil @water{5%cups}(1.2 L) with @dried shrimp{1%Tbs}(haa mai; rinsed — a spoonful is all the savour this bowl needs) in a #saucepan{} ~boil{5%min}.

>> step: beat the eggs
Beat @eggs{2} with a fork until the white and the yolk are one colour and no further.

>> step: stir the laver in, 1 min
Stir @laver{1/3%oz}(10 g; zi coi, the sheets torn up — they melt into the broth) into @&(~2)shrimp water{} and ~stir{1%min}.

>> step: pour the egg in a thread, off the boil
Pour @&(~2)beaten egg{} into @&(~1)soup{} in a thin thread, moving your hand in a circle, with the pan off the heat and the water gone still.

>> step: finish with sesame oil
Finish @&(~1)soup{} with @toasted sesame oil{1%tsp}(5 mL), @scallion{1}(sliced thin), @white pepper{1/4%tsp} and @kosher salt{3/4%tsp}.