Egg Drop and Salmon Soup

All quantities are approximate - it's really not important to measure everything out. I used a 400ml bowl because this was breakfast! If this was a side dish, then this would easily serve 2.





Ingredients (serves 1-2, multiply quantities as necessary)
400ml of water made into a light stock (I used katsuodashi which is stock made from bonito flakes, but any stock would be ok)
a dash of soy sauce (about 1 teaspoon)
1 - 2 teaspoons of seaweed, perhaps wakame (I used nebarumekabu)
1/2 teaspoon of potato starch or cornflour, mixed with a little water)
1 teaspoon ginger paste or grated ginger with juice
2 slices cooked or smoked salmon
1 egg, beaten

Method

• Add the seaweed to the stock and heat until very hot but not boiling.
• Mix in the soy sauce and ginger, and stir in the potato starch mixture. It will not noticeably thicken, but will just stop the egg from sinking to the bottom.
• Add the salmon, and stir in the beaten egg, which will set immediately in strands.
• Serve immediately.