Seaweed egg drop soup

Prepare the seaweed as directed on its package. If soaking is required, soak until softened and drain. Beat the eggs separately and wash your hands after handling raw egg.

Add the water, oil and salt to a saucepan. Bring to a boil and add the seaweed.

Maintain gentle bubbling and stir occasionally so the seaweed heats evenly. Start a 3 min check-in when the soup returns to a simmer after adding the seaweed.

Keep the soup gently bubbling and pour in the egg in a thin stream. Once ribbons form, stir gently and continue until no liquid raw egg remains. The timer is only the first check. Start a 30 sec check-in after all the egg has been poured into the soup.

When the egg is fully cooked, turn off the heat, ladle into bowls and cool slightly before drinking.