|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Egg and Seaweed Soup|
|Contributed by: MelissaJ||Added: Aug 25, 2008 at 07:43 PM|
A simple Asian soup, with a hot and sour variation, (if you add the optional white pepper, ground red pepper flakes, or hot pepper oil). You can add any meat, tofu, vegetable or seasoning desired, or just keep it simple. Adapted from http://www.wokme.com/recipes/taiwanese/taiwanese_egg_and_seaweed_soup.htm
How to make it:
- 2 cups turkey stock
- 2 cups water
- 1/2 cup sliced vegetable of choice (celery, carrots, mushrooms, etc.)
- 1 teaspoon arrowroot
- 2 sheets of dried Nori
- 1 egg
- dash of sea salt to taste
- 1 other teaspoon arrowroot
- 3 sprigs of green onion
- 2 teaspoon ume plum vinegar (or soy sauce)
- 1/4 tsp white pepper (optional)
- 1/4 tsp (or more) ground red pepper flakes (optional)
- 1/4 tsp marmite (optional)
- Boil the water and broth in a saucepan.
- Add the vegetable and boil until crisp/tender.
- Mix the arrowroot with a little water and pour into boiling soup to thicken.
- Break up the Nori Seaweed sheets into small pieces and put into the soup mixture.
- Mix the remaining tsp arrowroot with a little water, add the egg, and beat.
- Turn off the heat until the top is calm, and slowly pour the egg mixture in thin threads, into the soup. Let sit for one minute, then bring to a gentle boil and stir gently to distribute eggs.
- Add salt and spices, marmite, vinegar, etc. to taste and sprinkle with thinly sliced spring onions.