Seaweed soup with egg
8 servings
60 minutes
Seaweed soup with egg is a traditional Korean dish often prepared for birthdays or special occasions. In Korea, seaweed is associated with prosperity and longevity. This soup has a rich, slightly salty flavor that harmonizes with the tenderness of potatoes and the softness of chicken fillet. Grated egg adds a creamy texture to the dish, while herbs and sour cream enhance its freshness. Mineral-rich seaweed makes the soup not only tasty but also healthy. This dish warms you in cold weather and is perfect for a family dinner.
1
Add diced potatoes to the boiling broth.
- Potato: 5 piece
2
Fry chopped onion and carrot separately in vegetable oil. Add to the potatoes and cook over medium heat until the potatoes are almost fully cooked. Only then add the seaweed (without liquid) as its acidity may keep the potatoes hard.
- Onion: 1 piece
- Carrot: 1 piece
- Potato: 5 piece
- Kelp (sea kale): 220 g
3
Then we add the grated egg.
- Chicken egg: 4 pieces
4
Cook for another 5 minutes. Taste for salt and pepper, if needed: add salt and pepper.
- Sour cream: to taste
5
When serving, sprinkle the soup with herbs and add sour cream.
