Taiwanese Egg and Seaweed Soup
Ingredients	Pictured above; eggs Find great prices on similar books The Best of Taiwanese Cuisine Wok Every Day Hot Wok
2 eggs
2 sheets of Nori (dried seaweed)
500 m of chicken stock
500 m of water
1 teaspoon of corn flour
3 sprigs of spring onion
1/2 teaspoon of sesame oil
Salt and pepper to taste

Directions

Boil the water and chicken broth in a saucepan.

Mix the corn flour with a little water and pour into boiling soup to thicken.

Break up the Nori Seaweed sheets into small pieces and put into the soup mixture.

Beat the eggs and slowly pour the egg mixture into the soup.

Add salt and pepper to taste and sprinkle with thinly sliced spring onions.