Chinese New Year Recipes: Seaweed Egg Drop Soup

Like broth?
Like seaweed?
Like rice noodles?
Like eggs?
Scallions?

Ok, so don't get all hoity-toity about Seaweed Egg Drop Soup.  This is my kind of comfort chicken noodle soup and I make it all the time. You can use any kind of meat based broth: pork bone, beef or chicken. I stick to chicken broth mostly because of convenience.  The best prices for dried seaweed are at Sunrise--you can find it in the Dry Goods section; main landing aisle opposite the Curry Section. Rice noodles can be found anywhere (even Nesters) but I stick with Sunrise or T&T, because they have the best prices. To lighten up the recipe, I use egg whites but using whole eggs gives a better texture.


Ingredients

3 cups chicken broth
2 bundles of rice noodles
5 sheets of seaweed
2 eggs or egg whites
3 scallions chopped (white parts only)
dash of white pepper

Preparation

Soak bundles of rice noodles in hot water. If wrapped in string- remove it, Retard
Bring broth to boil. Drain noodles and add to broth. Bring to boil.

Meanwhile tear sheets of seaweed with your hands like you would shred paper. Add to broth mixture. Bring to boil.  Mix eggs if using whole--if using whites add as desired--either way add to broth. Break up any large pieces of seaweed or egg. Add scallions. Remove from heat.

It's not necessary to add salt--if you used regular chicken broth. Season with white pepper as desired.