Chinese roasted seaweed (laver) is a rich and flavourful ingredient in Chinese soups. The seaweed adds both texture and flavour - as well as important minerals and vitamins. The laver is most famous in seaweed and egg soup. Heat some Chinese stock whisk in a beaten egg to cook into strands, and tear off small pieces of roasted seaweed to add to the soup. Garnish with spring onions.
The seaweed is dried into a large round crackly cake and is easy to tear, and swells dramatically in water, so just add a little at a time!
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