Seaweed Soup  
Recipe Number: 1088698456
Contributor: Clinton
1 pkg 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 Sliced bamboo shoots
1 small can Sliced water chestnuts
1/2 lb Ground pork (optional)
2 Tbsp Corn starch and cold water to thicken
Cooking Instructions
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 corn starch with cold water to thicken. Green onions and sesame oil should be added at the end right before serving.
Additional Comments
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.