Clear and Refreshing Simple Egg Drop Soup
Easy Egg Drop Soup Recipe: Quick and Simple Broth for Beginners
Introducing a wonderfully simple Korean soup that’s perfect for any meal. This clear and refreshing egg drop soup is incredibly easy to make and delicious served with rice.
Main Ingredients for Egg Drop Soup- 2 fresh eggs
- 1/4 carrot
- 1/3 large green onion (scallion)
- A small handful of enoki mushrooms
- 1 cheongyang chili pepper (optional, for a hint of spice)
- 1/2 tablespoon coarse sea salt (or to taste)
- A drizzle of sesame oil (optional, for extra aroma)
Basic Anchovy and Kelp Broth- A small handful of dried anchovies (for broth)
- 3 sheets of dried kelp (about 5cm x 5cm each)
- 5 cups of fresh water (1,000ml)
- A small handful of dried anchovies (for broth)
- 3 sheets of dried kelp (about 5cm x 5cm each)
- 5 cups of fresh water (1,000ml)
Cooking Instructions
Step 1
In a medium pot, combine 5 cups of water, the dried anchovies, and 3 sheets of kelp. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to create the broth. Remove the anchovies. Cut the kelp into bite-sized pieces and set aside to add to the soup later. (Tip: Avoid simmering the kelp for too long, as it can release a bitter taste. It’s best to remove it within 10 minutes.)
Step 2
Prepare the vegetables for the soup. Finely chop the green onion. Thinly julienne or small dice the carrot. Trim the root end of the enoki mushrooms and separate the strands. Finely mince the cheongyang chili pepper if using.
Step 3
Crack 2 eggs into a bowl. Whisk them thoroughly with a fork or whisk until the egg whites and yolks are well combined and any stringy bits (chalazae) are broken down. (Tip: Whisking the eggs well will create delicate egg ribbons in the soup, resulting in a richer, smoother texture.) Chop the prepared vegetables into bite-sized pieces.
Step 4
Once the anchovy and kelp broth is ready, add all the prepared vegetables (carrots, green onions, enoki mushrooms, and chili pepper) and bring to a boil. Cook until the vegetables are tender, then season the broth with coarse sea salt to your liking. (Tip: A small amount of soy sauce can also be used instead of or in addition to salt for added umami.)
Step 5
When the broth returns to a rolling boil, reduce the heat to low. Slowly and gently drizzle the whisked egg mixture into the simmering broth in a thin stream, creating swirls. Do not stir the soup after adding the eggs. Allow the egg to cook undisturbed, forming beautiful, delicate ribbons that keep the broth clear.
Step 6
Once the egg is fully cooked and has formed soft curds, turn off the heat. Add the reserved kelp pieces. For an extra touch of aroma and flavor, you can add a small drizzle of sesame oil. Your incredibly easy and refreshing clear egg drop soup is now ready! It’s the perfect comforting soup to enjoy with a bowl of rice.
