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Taiwanese Egg and Seaweed Soup
 

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.



 
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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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