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Seaweed and Water Chestnut Soup

Soups and Congees

Seaweed and Water Chestnut Soup
2 seven-inch sheets of nori (seaweed sheets) broken into small pieces
6 cups chicken stock
½ pound firm tofu, slivered
1/4 pound ground pork
½ teaspoon salt 10 water chestnuts. Peeled and slivered
2 egg yolks or 1 whole egg, beaten well

1. Put nori pieces, stock, tofu, salt, and water chestnut pieces into a large pot, bring to below the boil, reduce heat to a simmer, and stir often for ten minutes.
2. Now raise the heat, stir in the egg, then tun off the heat source.
3. Next serve in pre-heated soup bowls.

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