If you haven’t used Iceberg Lettuce for soup, you should try. You use Nori only to make Sushi Rolls? You can use it for soup as well. This is a very simple soup made with those. Iceberg Lettuce retains its crispy texture after cooked. Nori must be toasted. If your Nori doesn’t smell good, toast it over flames until aromatic and crispy. You will enjoy this soup.

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Makes

1 Serving

Ingredients

1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1/2 tablespoon Sake (Rice Wine) *optional
1/2 tablespoon Soy Sauce
1/2 teaspoon Sesame Oil
Salt & White Pepper
2 leaves Iceberg Lettuce *OR add as much as you want
1/2 tablespoon Potato Starch *mixed with 1/2 tablespoon Water
1/2 to 1 Egg *whisked
1/2 sheet Toasted Nori *toasted over flames until aromatic
Finely chopped Spring Onion
Toasted Sesame Seeds

Method

1. Heat Chicken Stock, Sake (Rice Wine), Soy Sauce and Sesame Oil in a small saucepan, and season with Salt and White Pepper.
2. Tear Iceberg Lettuce into bite-size pieces, add to the soup, and bring to the boil. Mix Potato Starch mixture very well, add it to the soup stirring. When the soup thickens, add Egg in a circular motion, and gently stir.
3. When the Egg is softly cooked, tear Toasted Nori into bite-size pieces, add to the soup, and gently stir. Add some Spring Onion and Toasted Sesame Seeds, and enjoy.