2½ cups Chicken stock
3 tbsp minced meat
½tbsp chopped green onion
1pc Silky Tofu
1 tbsp dried seaweed (cut into tiny pieces with a pair of scissors)
Cook minced meat and tofu in chicken stock.
When meat is cooked, add the seaweed and cook for a few minutes more.
Bring soup to a boil and pour in the egg slowly and beat gently.
Simmer for a few minutes and season if necessary.
If you feel that there’s not enough ‘bulk’, you can add a bit of rice (rice grains or leftover rice) and cook like porridge.