Prep 5 min·Cook 10 min

1. 1You're here
   Step 1.

   Tear the laver into pieces and swish it in a bowl of water to remove any grit; lift it out and squeeze lightly. Beat the eggs with a few drops of the sesame oil.

   10 g Dried laver seaweed2 Eggs1 tsp Sesame oil

   Wok-chan's tip鑊仔貼士

   Skip the rinse if you use sushi nori; add it at the very end instead.
2. 2
   Step 2.

   Bring the stock to the boil with the ginger (and dried shrimp, if using) and simmer for 3 minutes.

   1000 ml Chicken stock (stock cube is fine)2 slices Ginger1 tbsp Dried shrimp, rinsed

   3 minBoil / blanch
3. 3
   Step 3.

   Add the laver and simmer for 1 minute.

   10 g Dried laver seaweed

   1 min
4. 4
   Step 4.

   Turn the heat down so the soup barely bubbles. Stir it in one direction and pour in the egg in a thin stream. Leave for 20 seconds to set, then stir gently once.

   2 Eggs

   Wok-chan's tip鑊仔貼士

   A gentle simmer and a thin stream give fine, silky egg flowers.
5. 5
   Step 5.

   Season with salt and white pepper, add the rest of the sesame oil and the spring onion and serve.

   to taste Salt1 pinch White pepper1 tsp Sesame oil1 stalk Spring onion, chopped