breakfast · Gluten-Free
Korean Egg and Seaweed Soup
A comforting soup made with eggs and seaweed for a nutritious breakfast.
- Time
- 15 min
- Serves
- 2
- Calories
- 85
Protein
6 g
Carbs
2 g
Fat
5 g
Per serving. Nutrition is estimated from the ingredients.
Microwave
Ingredients
- Eggs2
- Seaweed1/4 cup, dried
- Water2 cups
- Salt1/2 teaspoon
- Green onion1, chopped
Method
- 1
In a microwave-safe bowl, add the dried seaweed and water.
- 2
Microwave on high for 3-4 minutes until the seaweed rehydrates.
- 3
Whisk the eggs and add to the bowl along with salt.
- 4
Microwave for an additional 2-3 minutes until the eggs are fully cooked.
- 5
Stir in chopped green onion and let sit for a minute before serving.
