Seaweed Egg Drop Soup

Serves 2

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.

Remove the tomato skin score of skin blanching in hot water . Allow to cool a bit ;before cutting into thin slices ,Tear seaweed into small pieces Whisk egg , Bring the broth to a boil, add tomatoes and seaweed. The heat and seaweed and tomatoes are soft , Add the salt and pepper Heat. Do not remove the egg drop soup, and fast.