Spicy Egg Drop Soup
Mild Egg Drop Soup? Try This Spicy Version!
While a gentle, clear egg drop soup is lovely, sometimes a spicy, invigorating bowl is just what you need to cure a hangover! ^^
Ingredients- 4 eggs
- 12 Vienna sausages
- A little bit of green onion (chopped)
- 3 cups broth
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s prepare the seasoning. In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 1 tablespoon of fish sauce, and 1 tablespoon of soy sauce. Mix well to create the seasoning paste. You can adjust the amount of gochugaru based on your spice preference.
Step 2
Pour 3 cups of broth (such as anchovy or kelp broth) into a pot. Add the prepared spicy seasoning paste to the broth and stir until it’s well dissolved. This will form the flavorful base of your soup.
Step 3
Score the Vienna sausages with a knife a few times so they look nice when cooked and add them to the broth. Bring the soup to a rolling boil over high heat. The sausages will cook and infuse their flavor into the broth, making it even richer.
Step 4
Once the soup is boiling, carefully crack 4 eggs into the pot. Here’s a pro tip: don’t stir the eggs immediately! This will allow them to cook like poached eggs, creating beautiful, fluffy egg ribbons in the soup. Reduce the heat to low and let the eggs cook until set.
Step 5
When the eggs are almost fully cooked, add the chopped green onions and let the soup simmer for another moment. The fresh, sharp flavor of the green onions complements the spicy broth, creating a perfectly balanced and delicious egg drop soup. Turn off the heat to finish.
Step 6
Divide the finished spicy egg drop soup into two bowls. Serve immediately while hot. The warm, spicy, and savory broth is incredibly comforting and makes for a fantastic meal, especially after a long day!
