Seaweed Egg Drop Soup

Place dried seaweed in a bowl, soak it in water for about 10 minutes until softened, then drain and set aside. Marinate the pork fillets with a pinch of salt and 1/2 tsp of sesame oil and set aside.

Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.

Add the marinated pork fillets into the mixing bowl and sauté for 5 min | 120°C | ⤺ Speed Spoon.

Pour in the water and add the soaked seaweed, anchovy stock, soy sauce, and pepper into the mixing bowl. Cook for 10 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl and beat lightly.

Cook 1 min | 100°C | Speed 1. Meanwhile, pour the lightly beaten eggs slowly onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remains sesame oil, serve hot.