Seaweed and Egg Drop Soup

Soak the dried seaweed in clean water for 15 minutes, then lift it out and drain.

Bring 1.5 L water to a boil in a pot with 5 ml oil and 2 g salt, then add the seaweed.

After the seaweed has boiled 3 minutes, pour the beaten eggs slowly in a thin stream around the center of the boiling water and wait about 30 seconds. For more tender egg ribbons, cover the pot, turn off the heat and wait half a minute before uncovering.

Sprinkle with scallion and keep on low heat for 20 seconds. Check that the egg is fully set.

Turn off the heat, add a few drops of sesame oil, and serve.