This is a low-fat, high energy dish. It prevents weakness, dizziness, and does not promote phlegm. It is also suitable for anyone on a diet desiring to control weight gain. This is a nice light soup that is good on a foggy summer day.
2 ounces (60 grams) chicken breast, cut into ½ inch cubes
1-2 teaspoons sea salt, plus a pinch of salt
2 tablespoons (30 ml) rice wine (Sake)
1 pound (500 grams) tofu, cut into 1 inch cubes
5 cups (1.25 liters) water
2 tablespoons (30 grams) seaweed
2 scallions, chopped
Place the chicken in a medium bowl. Stir in a pinch of salt and the rice wine. Place the tofu in a medium saucepan along with the water. Bring to a boil over a high flame. Once the water boils, add the chicken. Return to a boil, then reduce the heat. Cook for 20 minutes over a medium flame. Stir in the seaweed, chopped scallions, and remaining 1-2 teaspoons of sea salt. Tamari (soy sauce) can be used instead of adding the salt. Turn of the burner. When sufficiently cool, the is soup ready to serve.