1914 - Chinese-Japanese Cook Book

Chinese - Seaweed Soup

DDV CULINARY

Two yolks of hard-boiled eggs;
one can of seaweed;
three chicken giblets;
two tablespoonfuls of syou;
one and one half teaspoonfuls of Quong Sang Chong (water chestnut flour).

Boil one can of seaweed until it is like thin jelly.
Have ready three chicken giblets, chopped very fine,
having first boiled them one hour in a quart of water.
Add the seaweed, and boil all together for half an hour.
Strain, then crumble in the yolks of two hard-boiled eggs,
stir in two tablespoonfuls of syou,
and salt to taste.
Rub smooth one and a half teaspoonfuls of Quong Sang Chong in a little cold water,
then add to the soup and stir until it thickens slightly.
Serve with a small piece of seaweed on top that has been soaking in spiced vinegar.