Seaweed was an expensive luxury food in Szechwan. Mrs.
It is no more expensive here than any comparable imported ingredient, and its faintly pungent flavor can become addictive. Our kids like to munch on it between meals; we prefer it in this subtle, easily prepared soup.
Beat the eggs and set them aside.
Clean the scallions, then chop them, both white part and green, into tiny pieces, about the size of a match head.
Tear the sheets of seaweed into pieces roughly 2 inches square.
Bring the water and the chicken broth to a boil in a regular saucepan.
Add the salt and the chopped scallions to the boiling soup, then add the seaweed and let it boil for 15 seconds.
Pour in the beaten eggs, making sure, as you do, that you stir the soup vigorously so the eggs will form delicate shreds while they cook and not coagulate into a solid mass.
As soon as the eggs have cooked, which should be almost immediately, add the pepper and serve the soup at once.
© 1976 Ellen Schrecker. All rights reserved.