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Seaweed Eggdrop Soup

Soups and Congees

Seaweed Eggdrop Soup
6 cups chicken broth
2 sheets purple or green laver sheets
1 large square soft or silken tofu, cut into long thin strips
1 Tablespoon rice wine
1 teaspoon fresh ginger, minced
1 egg, beaten
dash white pepper ½ luffa or silk squash, peeled, angle sliced, and blanched for one minute
1. Bring broth to the boil, then reduce heat to simmer.
2. Using a scissor, cut the laver sheets into long thin strips, about two inches by quarter of an inch, then add to the broth with the tofu, rice wine, and ginger.
3. Slowly stir in the egg and pepper; and the luffa, if used, and serve.

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