Ingredients
- 3-4 tsp beef flavoured stock powder
- 3 cups boiling water
- 2 tsp garlic, minced
- 2 Tbsp soy sauce/ tamari
- 1/2 - 1 Tbsp sesame oil
- 30g seaweed, dried
Instructions
Traditional Method
- Re-hydrate the seaweed by placing in a large bowl and covering with water for 30 minutes.
- Drain the seaweed, squeeze out excess water, and cut into 2-inch pieces.
- In a soup pot over medium heat, saute the seaweed in sesame oil for 2 minutes.
- Add garlic and soy sauce and saute for another 2 minutes.
- Pour stock into the pot and turn heat to high.
- When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.
Super Lazy Version
- Add garlic, soy sauce, sesame oil and stock powder to a pot.
- Cut a pack of seasoned laver seaweed into small strips.
- Add boiling water, bring to a boil.
- Create a 2 Tbsp cornstarch slurry with some cold water to dissolve and stir into the hot soup, stir until thickened slightly.
- Serves 4 people as an appetizer, or 1 sick person for continuous sipping.
Notes
- (Note: 1 ounce of dried seaweed looks very small, but it re-hydrates to about 2 cups)
- If you or your peoples don't LOVE seaweed, but are missing Chinese egg drop soup... I strongly suggest trying the lazy version.