Seaweed and egg drop soup (Zicai danhua tang)

1. Soak the dried shrimp in lukewarm water for 10 minutes; tear the nori sheets into smaller pieces and slice the spring onions.

2. Bring the water to the boil with the drained shrimp and simmer for 5 minutes.

3. Add the nori pieces and simmer for half a minute until they spread out.

4. Season with salt and white pepper.

5. Beat the eggs and pour them in a thin stream while slowly stirring the soup, so delicate egg flowers form; turn off the heat immediately.

6. Drizzle with sesame oil, sprinkle with spring onions and serve.

Tip: Ready in fifteen minutes, it's the "everyday" soup of Chinese families, especially alongside rice dishes. If you have no dried shrimp, a little soy sauce and a drop of fish sauce also add umami.