Egg Drop Soup with Beef and Seaweed

Egg Drop Soup with Beef and Seaweed

  • Servings: 1
  • Difficulty: easy
  • Print

This simple egg drop soup is packed with protein and iodine. It is ideal for a light and nutritious lunch or a dinner starter. Give this recipe a try today.


  • 100 g beef, thinly sliced
  • 1 Egg ( substitute barley with brown rice for gluten-free version)
  • 1/4 cup Wakame Seaweed
  • 1 tbsp butter
  • 1 cup beef stock
  • 1 cup water
  • 1/2 large onion
  • 3 garlic gloves
  • 2 tbsp Coconut aminos or soy sauce
  • Salt and pepper to taste


  1. Heat a frying pan over high heat and add butter. Toss together beef, onion, garlic and coconut aminos (soy sauce). Stir-fry for 3 minutes and set aside.
  2. Beat an egg in medium bowl.
  3. In a saucepan, bring water and beef stock to a boil. Slowly add the beaten egg and stir well. Add beef and wakame.
  4. Cook on high for 5 mins.

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