Rinse the Dried Laver Seaweed under cold water, then soak it for 5–10 minutes until softened; drain and chop into bite-sized pieces if needed.
Gently drain and cut the Silken Tofu into 1-inch cubes, being careful not to break them.
Lightly beat the Egg in a small bowl and set aside.
Peel and thinly slice the Ginger, then thinly slice the white and green parts of the Scallion, keeping some green slices for garnish.
In a medium pot, bring the Chicken Stock to a gentle simmer with the sliced ginger to infuse the broth for 3–4 minutes.
Add the softened seaweed to the simmering stock and cook for 1–2 minutes to meld the flavors.
Carefully add the tofu cubes to the pot and warm through for 1–2 minutes without boiling hard so the tofu stays intact.
Season the soup with a splash of Light Soy Sauce, a pinch of Salt, and a light grind of Ground White Pepper; taste and adjust seasoning as needed.
With the soup at a gentle simmer, slowly drizzle the beaten egg in a thin stream while stirring the soup gently to form silky egg ribbons.
Finish with a small drizzle of Sesame Oil, sprinkle the reserved scallion slices on top, and serve the soup hot.
