SEAWEED SOUP

Ingredients

• 1 can Canned seaweed (Any canned edible seaweed will work; look for it in Asian grocery stores. A small separate piece should also be set aside for the garnish — see garnish ingredient below.)
• 3 whole Chicken giblets (Giblets typically include the gizzard, liver, and heart. Ask your butcher if not pre-packaged. They will be boiled, then chopped very fine.)
• 1 quart (approximately 1 litre) Water (Used to boil the chicken giblets.)
• 2 yolks Hard-boiled egg yolks (From 2 whole eggs. Hard-boil the eggs, then separate and discard (or save) the whites. Only the yolks are used in this recipe.)
• 2 tablespoons Syou (soy sauce) (Syou is the historical romanisation of shoyu, meaning Japanese soy sauce. Use a standard light or all-purpose soy sauce.)
• 1.5 teaspoons Quong Sang Chong (water chestnut flour) (Also labelled water chestnut starch or water chestnut powder. Found in Asian grocery stores. Used as a thickener — it creates a very subtle, silky texture.)
• 1 small amount (a few tablespoons) Cold water (for slurry) (Used to dissolve the water chestnut flour before adding to the soup. This prevents lumps.)
• 1 to taste Salt (Add gradually and taste as you go.)
• 1 small piece Seaweed (for garnish, soaked in spiced vinegar) (A separate small piece of seaweed soaked in spiced vinegar before serving. Use any mild rice or malt vinegar with a pinch of your preferred spice, or use a ready-made spiced vinegar. Soak while the soup cooks.)

Instructions

1. 1Take a small piece of seaweed and place it in a small bowl. Pour over enough spiced vinegar to submerge it. Set aside to soak while you prepare the rest of the soup. It should soak for at least 30 minutes to absorb the flavour of the vinegar.
2. 2Place the 3 chicken giblets in a medium saucepan and cover with 1 quart (approximately 1 litre) of water. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer for 1 full hour, keeping the pan partially covered. The giblets need this long cooking time to become tender enough to chop finely. While they cook, begin Step 3.
3. 3Open the can of seaweed and transfer its contents (including any liquid) into a separate medium saucepan. Bring to a boil over medium heat, then reduce to a steady simmer. Cook for approximately 1 hour, stirring occasionally, until the seaweed breaks down and the mixture takes on a thick, jelly-like consistency. This is the foundation of the soup's texture. Keep an eye on it and add a splash of water if it begins to stick to the bottom.
4. 4While the giblets and seaweed are cooking, hard-boil 2 eggs. Place them in a small saucepan and cover with cold water. Bring to a boil, then cook for 10 minutes. Transfer to a bowl of cold water to cool for 5 minutes. Peel the eggs, slice them in half, and carefully remove the yolks. Set the yolks aside on a small plate — you will crumble them into the soup later. The whites are not used in this recipe.
5. 5Once the giblets have boiled for 1 hour and are fully tender, remove them from the saucepan with a slotted spoon. Reserve the cooking liquid in the pan — do not discard it. Place the giblets on a cutting board and chop them as finely as possible using a sharp knife. You want them reduced to very small, almost minced, pieces so they blend seamlessly into the soup.
6. 6Return the finely chopped giblets to the saucepan containing the giblet cooking liquid. Add the jelly-like cooked seaweed from Step 3 into the same pot. Stir everything together and bring to a boil over medium-high heat. Once boiling, reduce to a steady simmer and cook for 30 minutes, stirring occasionally, until the soup is well combined and flavourful.
7. 7Set a fine-mesh strainer or sieve over a large bowl or clean saucepan. Carefully pour the hot soup through the strainer to remove any solids. Discard the solids caught in the strainer (or set them aside if you like). The strained soup should be a clear-ish, lightly coloured broth. Return the strained soup to the saucepan over low heat.
8. 8With the strained soup over low heat, crumble the 2 reserved hard-boiled egg yolks directly into the soup by rubbing them between your fingers — they should break into small, fine crumbles. Stir in the 2 tablespoons of syou (soy sauce). Taste the soup and add salt gradually, stirring and tasting between additions, until the seasoning is to your liking.
9. 9In a small bowl or cup, combine the 1½ teaspoons of water chestnut flour (Quong Sang Chong) with a few tablespoons of cold water. Stir vigorously with a spoon until completely smooth with no lumps — this is called a slurry. Slowly pour the slurry into the hot soup while stirring constantly. Continue to stir over low heat for 1 to 2 minutes until the soup thickens slightly. It should coat the back of a spoon lightly, not become very thick.
10. 10Ladle the hot soup into individual serving bowls. Remove the small piece of seaweed that has been soaking in spiced vinegar (from Step 1) and place one small piece on top of each bowl as a garnish. Serve immediately while hot.