When you fancy a quick snack or a light lunch/dinner, this soup is for you. 

Packed with flavour and a subtle hint of heat from the ginger, this dish is light and refreshing and won’t leave you feeling bloated. 

In a large saucepan bring to a gentle simmer the tofu, stock, water, ginger, white pepper and soy sauce. Cook for 10 minutes. Add king prawns and cook for 1 minute, then add squid and cook for 30 seconds followed by the corn flour mixture, stirring constantly to thicken. Quickly stir in the egg whites and turn off the heat. Finally, add a splash of sesame oil, check for seasoning, sprinkle over nori and serve hot.