Seaweed egg drop soup

Ingredients

• 5 g dried seaweed
• 2 eggs
• 5 g scallions
• 5 ml sesame oil
• 2 g salt
• 700 ml water

Method

1. Prepare the seaweed according to the packet. Beat the eggs and slice the scallions.
2. Bring 700 ml of water to a boil. Add the seaweed and cook for about 2 minutes.
3. Keep at a gentle simmer. Slowly drizzle in the eggs, wait for them to set and stir gently to form ribbons.
4. Cook for about another minute until the egg is fully set. Season with salt and sesame oil and top with scallions.