Ingredients
- 1 L water or unsalted stock
- 2 eggs, beaten
- 5 g dried laver seaweed (紫菜), torn
- 1 tsp soy sauce
- 1/4 tsp salt
- A few drops toasted sesame oil
- Small dried shrimp (虾皮) or sliced scallion, optional
Steps
- 01Bring the water to a boil and drop in the torn seaweed (and dried shrimp, if using). Simmer 1 minute.
- 02Turn the heat to low and pour the beaten egg in a thin stream while stirring gently, so it blooms into flowers.
- 03Season with soy sauce and salt, turn off the heat, and finish with sesame oil and scallion.
Why it works
The 10-minute soup that makes any plain dinner feel complete. Laver brings iodine and a savory depth kids read as comfort, and egg flowers are dinner theater at zero cost.
Tips
- Laver needs no soaking — straight from the pack into the pot.
- Taste before salting if you added dried shrimp; they season the pot on their own.
Cooking for a baby too? Set aside an unseasoned portion before the salt and sauces go in, then check the food's own page for the safe form at their age.