seaweed-eggdrop-soup

🥘 Ingredients

• dried seaweed 5 gr
• chicken broth 1 l
• sesame oil 1 tsp
• ground white pepper 1 tsp
• dried mini shrimp 5 gr // optional
• eggs 2 // beaten
• spring onions 2 // chopped

1. 1

   Fry the dried seaweed in a clean, hot, dry wok for 1-2 min on each side. Set aside. Boil the chicken broth and add sesame oil , ground white pepper , toasted seaweed and dried mini shrimp if using. Stir and bring to a boil again. While boiling, add the eggs while stirring. This will make it flakey. Add the spring onions . Serve hot.