Hearty and Clean Eomuk Egg Drop Soup with King Oyster Mushrooms
Super Simple Soup with King Oyster Mushrooms and Fish Cakes, Perfect for Morning Meals
This is a simple and easy-to-make Eomuk (fish cake) and egg drop soup that’s light on your stomach, making it perfect for breakfast. Enjoy its clean, refreshing broth and satisfying ingredients.
Main Ingredients- 1 large Korean leek (use both white and green parts)
- 1 medium onion
- 2 fresh eggs
- 2 king oyster mushrooms
- 3 sheets of firm fish cake (eomuk)
- 2 Korean green chili peppers (optional, for a bit of heat)
Broth Ingredients- 1 handful of dried anchovies or dried shrimp (for broth)
- 5 pieces of dried kelp (dashima, approx. 5x5cm)
Seasoning- 1 tablespoon salted fermented shrimp (saeujeot)
- 1 tablespoon soup soy sauce (or traditional Korean soy sauce)
- 1 handful of dried anchovies or dried shrimp (for broth)
- 5 pieces of dried kelp (dashima, approx. 5x5cm)
Seasoning- 1 tablespoon salted fermented shrimp (saeujeot)
- 1 tablespoon soup soy sauce (or traditional Korean soy sauce)
Cooking Instructions
Step 1
Start by adding about 600ml of water to a pot. Add a broth bag containing dried anchovies or shrimp, the kelp pieces, and the outer layers of the leek (washed thoroughly). Bring this to a boil over medium-high heat.
Step 2
While the broth is simmering, crack the 2 eggs into a bowl, remove any stringy bits (chalazae), and whisk them well. Next, prepare your vegetables and fish cake: thinly slice the leek (both white and green parts), dice the onion, cut the fish cake sheets into bite-sized pieces, and slice the king oyster mushrooms into similar sizes.
Step 3
Once the water comes to a rolling boil, immediately remove the kelp pieces. Boiling kelp for too long can make the broth taste bitter or cloudy, so it’s best to remove it early.
Step 4
Continue to boil the broth for another 5 minutes to allow the flavors from the broth bag and leek to fully infuse. After these 5 minutes, remove the broth bag and any remaining leek pieces, leaving you with a clear, flavorful broth.
Step 5
To the clear broth, add the prepared ingredients: the sliced fish cakes, king oyster mushrooms, and onion. Reserve the salted fermented shrimp and soup soy sauce for seasoning.
Step 6
Now, let’s season the soup. Add about 1 tablespoon of salted fermented shrimp and taste the broth. Saeujeot adds a wonderful savory depth and umami to the soup.
Step 7
After tasting, adjust the seasoning if needed by adding 1 tablespoon of soup soy sauce. Soup soy sauce provides a rich flavor without making the broth too dark.
Step 8
When the fish cakes and mushrooms are cooked and starting to puff up slightly, gently pour the whisked eggs into the pot in a thin, circular stream, creating ribbons. Do not stir immediately; let the egg cook undisturbed for about 1 minute until it forms soft curds.
Step 9
Finally, add the sliced leeks and the chopped Korean green chili peppers (if using). Cook for another minute until the leeks are tender and the soup is fully combined. Your delicious Eomuk Egg Drop Soup is ready!
Step 10
This soup is light, comforting, and incredibly easy to make – perfect for a satisfying meal. Give it a try and enjoy a wonderful, nourishing start to your day!^^
