Seaweed egg drop soup

This is great for when you're on a budget or don't have time too cook.

It's nourshing, flavorful and because of the eggs, it does keep you satiated.

The traditional egg drop soup doesn't have seaweed in it, but I like to add it.

By now you'll probably have noticed I have a preference for Asian food - could have something to do with the fact I've spent 75% of my life in Asia. But I feel like this dish would suit all tastebuds...unless you have a thing about eggs, in which case skip this recipe.

Oh, and full disclosure? This recipe makes two portions, but I ate them both haha!

Prep time: 5

Cooking time: 10 mins

Serves: 2

Ingredients

600ml chicken stock

2 eggs, whisked

2 spring onion, one chopped into four large pieces, the other finely sliced

1 tsp white pepper

1 tsp sesame oil

1 tsp dried seaweed flakes

1/4 cup corn starch slurry

Method

1. Place the stock in a saucepan over high heat, adding the largely cut spring onion and bring to the boil.

2. Once it's been brought to the boil, let it cook for a few minutes to let the spring onion release some flavor.

3. When the soup is at a low rolling boil, remove the spring onion and replace with the finely chopped spring onion, pepper and seaweed flakes. If you want your soup a bit thicker this would also be when you add your slurry, pouring until you see fit.

4. Once cooked for about a minute, turn the heat right down, whisk your eggs, then pour them into the soup, stirring gently with chopsticks until the egg forms long ribbons.

5. Add the sesame oil and remove from the heat.

6. Serve with chili oil or fresh cut chili.

Notes

• You can add extra vegetables if you want and popular additions are chopped asparagus, corn or even crab meat. If you do add these items, pop them in at the same time as when you add the pepper.

• If your soup needs more seasoning, you can add chicken bouillon during the cooking process or add soy sauce to your soup once served.

• For a vegetarian option, simply switch the chicken stock for vegetable stock.

• Careful not to turn the heat on high after you've added the egg or else it will break the egg and you'll end up with mush.