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Seaweed soup with egg

Seaweed soup with egg

A vitamin-packed soup—good for you and tasty, two in one! In the winter, when fresh produce is scarce, a great option is to make this unusual seaweed-and-egg soup. It's a quick way to top up your body's supply of nutrients.

sharlis

Recipe author

Composition / ingredients

Servings:

Water

Potatoes

Chicken leg quarter

Seaweed

200

Eggs

Onion

Carrots

Salt

Ground black pepper

Vegetable oil

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 4 g

Fats 30 % 3 g

Carbohydrates 30 % 3 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, cook the meat. Pour cold water into a pot, add a little salt, and add the leg quarter, cut in two. Instead of a leg quarter, you can use two chicken thighs or two drumsticks. Bring it to a boil, skim off the foam, and cook the chicken for 30 minutes.
Step 2:

While the meat cooks, prep the rest of the ingredients. Peel, wash, and finely chop the potatoes. Peel the carrot and grate it on the coarse side of a grater. Peel and chop the onion. Hard-boil the eggs for 10 minutes, cool them in cold water, peel them, and grate them on the coarse side of the grater.
Step 3:

Make the sauté. Heat the vegetable oil in a skillet, add the onion and carrot, and fry for 10 minutes over medium heat, stirring.
Step 4:

Take the cooked meat out of the broth, let it cool, remove the skin, and pull the meat off the bone.
Step 5:

Add the potatoes to the broth. Cook for 10 minutes over medium heat. By the next step they should be nearly done.
Step 6:

Add the sauté and the seaweed, stir, and once it comes back to a boil, cook for 5 minutes. For this soup I used Korean-style pickled seaweed.
Step 7:

Add the chicken meat and the egg, season with salt and pepper to taste, stir, bring back to a boil, and cook for 3 minutes.
Step 8:

Stir in the chopped herbs—I used green onion and dill. Turn off the heat. The soup is ready! Serve with sour cream.

Seaweed tastes salty and a little bitter. That's perfectly normal, thanks to its high content of iodine—a trace element the thyroid needs to work properly. Sometimes you'll find seaweed sold with carrot and celery added; you can try that version too. The egg adds a delicate touch, while the chicken, broth, and potatoes make the dish filling. If you like, you can swap the potatoes for rice or pasta. It's made like an ordinary soup, and the whole process takes very little time. For a brighter flavor, you can add not only green onion and dill to the broth but also parsley, cilantro, or basil. It's always best to add the herbs right at the end so the aroma stays in the broth.