Seaweed Soup
1 package Dried nori (laver seaweed)
2 - 3 eggs (beaten)
1 can Chicken stock
1/4 tsp Sugar
1 tsp Salt (or to taste)
1 dash White or black pepper
2 stalks Green onions (minced)
1 tsp Dark sesame oil
1 small can slice bamboo shoots
1 small can slice water chestnuts
1/2 lb Ground pork (optional)
2 Tbsp Corn starch and cold water to thicken
Boil 1 can of chicken stock, with 2 - 3 cans water. My preference is to use either two chicken legs or 1 breast boiled in water and use the stock for a base. Then shred the meat for added flavor. Ground pork may be added but not necessary. Add the rest of the ingredients except for the beaten eggs. Bring ingredients to a boil and drizzle the eggs slowly to create an egg flowering effect. Then add the cornstarch with cold water to thicken. Green onions and sesame oil should be added at the end right before serving.
Soups are customarily served as a tradition at most Chinese banquets or meals. Seaweed soup is a common favorite and is a good source of iodine.
1 package Dried nori (laver seaweed)
2 - 3 eggs (beaten)
1 can Chicken stock
1/4 tsp Sugar
1 tsp Salt (or to taste)
1 dash White or black pepper
2 stalks Green onions (minced)
1 tsp Dark sesame oil
1 small can slice bamboo shoots
1 small can slice water chestnuts
1/2 lb Ground pork (optional)
2 Tbsp Corn starch and cold water to thicken
Boil 1 can of chicken stock, with 2 - 3 cans water. My preference is to use either two chicken legs or 1 breast boiled in water and use the stock for a base. Then shred the meat for added flavor. Ground pork may be added but not necessary. Add the rest of the ingredients except for the beaten eggs. Bring ingredients to a boil and drizzle the eggs slowly to create an egg flowering effect. Then add the cornstarch with cold water to thicken. Green onions and sesame oil should be added at the end right before serving.
Soups are customarily served as a tradition at most Chinese banquets or meals. Seaweed soup is a common favorite and is a good source of iodine.