3 cups homemade chicken or vegetable stock
1 to 2 ounces dried seaweed (the thin, flaky, purplish kind)
1 teaspoon fresh ginger, minced
1 tsp cornstarch mixed with 1 ounce water
Sea salt and pepper to taste
2 eggs, lightly beaten
Optional garnish: scallions, thinkly sliced
Bring stock to boil. Reduce to simmer and add seaweed and ginger. Add cornstarch mixture and stir until slightly thickened. Adjust taste with sea salt and pepper. Slowly pour in eggs and whisk with a fork. Egg strands should resemble thin ribbons (pouring too fast will result in clumps.) Garnish with optional scallions and serve immediately.