By Irene Hayton

This soup is really quick and easy to put together. It makes one serving but can easily be doubled or tripled. Nori is the paper-thin sheets of seaweed used to make sushi; it can be found in health food stores and some grocery stores. For more info on the health benefits of including seaweeds such as nori in your diet, see this month’s Health Tip titled “Iodine” as well the October 2003 Health Tip titled “Sea Vegetables.”

  • 1 cup (250 ml) chicken broth
  • half a sheet of nori, crumbled/torn into small pieces
  • 1 tablespoon (15 ml) cold water
  • 1 teaspoon (5 ml) cornstarch or arrowroot powder (see Notes)
  • 2 egg whites
  • ¼ teaspoon (1 ml) Tamari soy sauce
  • a few drops of sesame oil, to taste (see Notes)
  • 1 to 2 teaspoons (5 to 10 ml) minced fresh green onion or chives

Bring the chicken broth and nori to a boil in a small saucepan. Mix together the water and cornstarch or arrowroot powder until dissolved and then stir into the broth. While stirring the broth in one direction only, slowly add the egg whites, pouring them in a slow steady stream. Add the soy sauce, sesame oil, and green onion or chives. Season to taste with unprocessed sea salt if desired. Makes 1 serving.

Notes:

  • Arrowroot powder can be substituted for cornstarch for those who have sensitivities to corn. It can be used as a thickener in soups, sauces, and gravies and is available in some health food stores and grocery stores.
  • Too much sesame oil can overpower the taste of the soup, so use it sparingly.