Step 1

Add the shiitake ginger chicken bone broth into a soup pot, then place on high heat.

Step 2

While waiting for the chicken broth to come to a boil, tear the dried sea laver into bite size pieces if not previously cut already. A pair of scissors work well too.

Step 3

Add all the cut sea laver into the broth, and add the optional dried baby shrimps if you have them. Bring the soup to a rolling boil for a couple minutes. Season with salt.

Step 4

crack 2 eggs into a bowl and beat the eggs until evenly mixed. While the soup is boiling, pour the egg in a thin drizzle into the soup. Place a pair of chopsticks or a spoon on the side of the bowl to help form a thin stream of egg. Or you can just use a measuring cup with a spout. Make sure you move your hands while pouring, so that the eggs won't form all in one spot.

Step 5

Turn off the heat, as soon as the eggs are cooked. This should be very fast, since the eggs are in a thin layer.

Step 6

Season with ground white peppercorn to taste, if you have it. Taste the soup and add more salt if you need to.

Step 7

Right before serving, drizzle with pure sesame oil.