We think soup in the morning is a highly underrated breakfast option, and what soup screams breakfast louder than Kelp Egg Drop Soup? If you’ve been following us for a little while, you know we love to eat nutrient dense, seasonal dishes around here, and with the weather inching closer to freezing each night here on the coast of Maine, we’ve been waking up wanting warm comforting meal options that are easy to make.

This recipe is perfect for kelp lovers, anyone interested in starting to incorporate kelp into their diet, but are not sure how, or someone simply seeking a wholesome, soul-warming recipe. It requires only a few ingredients and takes just a few minutes to make. We’ve been enjoying this recipe for breakfast, but it could be made for lunch or dinner as well. 

This recipe combines the silky texture of egg ribbons with the umami depth of seaweed, and bone broth creating a dish that’s as comforting as it is nourishing leaving you craving another bowl. 

Not only do the flavors of this dish meld together wonderfully, but the ingredients are a wealth of nutrition. Bone broth is rich in collagen, glucosamine, and chondroitin—nutrients that help maintain and repair cartilage as well as enhance the hair, skin and nails. Gelatin in bone broth promotes gut health by lining the stomach. 

Kelp is rich in iodine, calcium, and antioxidants, kelp supports your thyroid health, digestive health, and overall vitality. Plus, kelp is a regenerative ocean crop, requiring no freshwater, fertilizer, or arable land - meaning it’s great for the planet too.

prep time: 5 minutes

cook time: 10-15 minutes

you’ll need: 

• 4 cups of bone broth, vegetable, or chicken broth
• 1-2 tbsp Organic Kelp Flakes
• 2 eggs, beaten
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• ½ tsp turmeric powder
• pepper, to taste
• Pinch of sugar (optional)
• Small handful of mushrooms, optional

directions:

Heat broth in a medium saucepan until it comes to a gentle boil.

Add Organic Kelp Flakes, letting their delicate, briny flavor infuse the broth for 2-3 minutes. Add in turmeric powder to give your soup a depth of flavor and the rich restaurant-style color yellow.

Reduce the heat to a simmer and very slowly pour the beaten eggs into the soup, stirring gently in one direction to create soft ribbons. It’s not important if this part doesn’t come out perfectly. It’ll still taste amazing.

Next, stir in the soy sauce and sesame oil. Taste, and adjust with salt, pepper and a pinch of sugar if needed. If adding mushrooms for added umami flavor and texture, add them in now and let them cook in soup mixture for another 2-3 minutes.

Pour into a bowl to serve warm, and garnish with green onions.

*If you like a slightly thicker soup, save 1/3 cup of broth and mix in 2 tablespoons of cornstarch together. Add the broth and cornstarch mixture to the rest of the brother before adding in the beaten eggs.