This is a Shanghainese recipe
1 oz. dried seaweed, purple variety
3 cups chicken stock
1 egg, beaten
Salt, pepper and MSG to taste
1 scallion, finely chopped
1. Put the seaweed into a pan of cold water and bring to the boil.
2. Boil for 10 minutes, then remove from the pan with a slotted spoon. Heat the stock and adjust the seasoning, add the seaweed and bring back to the boil.
3. Stir in the egg, remove from the heat and serve with the scallion sprinkled over the top of the bowl.