1 pc raw seaweed - washed and drained
1 egg - lightly beaten
2 slices old ginger
1 litre chicken stock - ( 2 tbsp concentrated chicken stock + 1 litre water )
Bring chicken stock with 2 slices of ginger to boil.
Let it simmer for 5 minutes covered.
Then, slowly add in the beaten egg.
Finally add in the seaweed and when the soup starts to bubble, simmer for another minute.
Dish up and serve hot.