Description
The simplest, lowest-calorie staple adding glass noodles to Taiwan home super-staple 'Seaweed and Egg Soup'. Serves as a late-night snack or congee substitute when sick.
Restaurants serving Seaweed Egg Drop Glass Noodles
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Zicai(Dried seaweed)
- Egg
- Salt
- Sesame oil
- White pepper
- Scallions
Instructions
- [Authentic Recipe]
- Briefly rehydrate Zicai (Taiwanese round dried seaweed).
- Rehydrate Dongfen, cut bite-sized.
- Boil water (or light chicken broth) in a pot, season with salt and white pepper.
- Add Zicai and Dongfen, boil ~
- min.
- Drizzle beaten egg thinly; when egg puffs up, drizzle a few drops of sesame oil immediately and turn off heat.
- Scatter scallions to finish.
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and seaweed ocean aroma
Substitutes at Japanese supermarkets
Wakame (sub if seaweed is unavailable)
Pairing
Strong-flavored Taiwanese bentos、Dumplings
Trivia
[For Everyone] Continuously eating greasy Taiwanese food makes you inevitably want to return to the gentleness of 'Zicai Danhua Tang'. Close to Japanese seaweed miso soup, but finished with salt/sesame oil without miso, transmitting seaweed aroma more directly. Taiwan's ultimate 'stomach-resting meal' shaving calories while providing egg protein/seaweed minerals.
Eating tips & etiquette
[Unique Eating] Swirl 1 tbsp Taiwan black vinegar (Wu Cu), making a 'sour and delicious (Suanxiang)' seaweed soup noodle to slurp infinitely even with no appetite!
Allergen
Egg, Sesame