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Wakame and Egg Chinese Soup

A classic Chinese soup with wakame and egg. Made with a chicken stock base, packed with umami.

Soup 8 min50 kcal / Protein 6g / Fat 2.8g (per serving)Remission OKActive OK
汁物中華風活動期OK時短
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Ingredients

Dried wakame seaweed1 tbsp
Egg1
Water300ml
Chicken stock powder1 tsp
Soy sauce1/2 tsp
SaltA pinch

Instructions

  1. 1

    Pour water into a pot, dissolve the chicken stock powder, and heat over a medium heat.

  2. 2

    Add the dried wakame seaweed and simmer for 1 minute.

  3. 3

    Season with soy sauce and salt, then slowly pour in the beaten egg.

  4. 4

    Once the egg is softly set, turn off the heat and it's ready.

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This recipe is general information. It may not suit your individual symptoms or condition. Start with small amounts when trying new foods and watch for changes.

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