2 l chicken or vegetable stock
3 cloves of garlic (grated)
1 thumb sized piece of ginger (grated)
20g dried Porphyra or 100g fresh
20g dried Auricularia or 100g fresh
1 teaspoon of salt
1 Tablespoon of Seabuckthorn juice
1/3 teaspoon of white pepper
3 spring onions or 50g Allium ursinum or paradoxum, sliced
3 eggs, slightly beaten
1 Tablespoon Sesame oil
Heat the soup pot and quickly toast the dried or fresh Porphyra in it. This will go quickly: when the seaweed turns bright green, it is done. (If they turn brown, they have burned). Add all other ingredients except for the last three and simmer for twenty minutes. Then, stir the simmering soup in one direction to create a swirl and drip the eggs in a thin stream into the swirling soup. Add spring onions and sesame oil and serve.
Though inspired by Chinese recipes and featuring exotic flavours like ginger and toasted sesame oil, this soup tastes homey and familiar and is a universal favourite. I think its popularity is due to the balance between familiar and new flavours being just right, making it simultaneously exciting and comforting. This soup is simple, wholesome, delicious, and soothing and strengthening for both body and spirit.