Chinese Egg and Laver Soup


  • 1 handful of laver
  • 3 large spring onions
  • 2 eggs
  • 600 ml (1 pint) chicken stock
  • salt and pepper
  • 1 tablespoon sesame seed oil


Take the dried laver, soak it in cold water for 30 minutes and then cut into pieces roughly 1 cm (½ in) square. Chop the spring onions into pieces 1 cm (½ in) long and beat the eggs thoroughly in a bowl. Make up the stock from a stock cube or, preferably, heat up some stock you have made from chicken pieces and when it comes to the boil add the laver and spring onions. Stir and then add the beaten eggs and sprinkle on some pepper and salt if needed. Serve in a tureen or large bowl with a little sesame seed oil floating on top (it will break up into attractive globules).

This is a really good, thoroughly Chinese dish that is well worth making, so remember when you see some laver on the beach, take it home, wash it very well to get rid of the grit and then dry it. I put it on a grid, balanced 5 cm (2 in) above a radiator, for 2 hours or so and then put it away in a dry place. It will be fine even six months or a year later.