Fluffy Egg Drop Soup
The Easiest Egg Drop Soup Ever: Perfect for a Quick & Delicious Breakfast
Learn how to make the simplest egg drop soup in no time. This super easy recipe is perfect for a light and comforting breakfast that will leave you feeling satisfied.
Ingredients- 3 cups Dashi stock (or anchovy-kelp broth, or plain water)
- 2 large fresh eggs
- 1/2 medium onion, thinly sliced
- 1 stalk green onion, chopped
- 1/2 tsp minced garlic
- 1 tsp salted fermented shrimp (saeujeot) (or soy sauce)
- Salt to taste
Cooking Instructions
Step 1
Pour 3 cups of dashi stock into a pot. Add half of the thinly sliced onion and bring to a boil over medium heat. Let it simmer for about 5 minutes to infuse the broth with the onion’s sweetness. (Tip: If you don’t have dashi stock ready, you can boil anchovies and kelp together and then strain them out. Alternatively, plain water works perfectly fine too if you’re in a hurry!)
Step 2
In a separate bowl, crack the 2 eggs and whisk them gently until well combined. Add the remaining sliced onion, chopped green onion, minced garlic, and salted fermented shrimp (or soy sauce) to the beaten eggs. Mix everything together lightly.
Step 3
Once the broth is boiling, slowly drizzle the egg mixture into the pot in a thin stream. Pouring it in gradually prevents the eggs from clumping and creates beautiful, delicate ribbons of cooked egg throughout the soup.
Step 4
As the soup comes back to a gentle boil with the egg, immediately reduce the heat to low. Let it simmer for another minute, then season with salted fermented shrimp brine or a pinch of salt to your liking. (Tip: Avoid overcooking the eggs; they can become tough. A brief simmer is key to a tender texture. This soup is best enjoyed immediately after cooking.)
