Refreshing Egg Drop Soup: A Perfect Breakfast Delight
Make a Refreshing and Clean Flavored Egg Drop Soup
Enjoy a light and satisfying breakfast with this simple yet incredibly delicious Egg Drop Soup. This recipe focuses on a clean, refreshing flavor profile, making it an ideal start to your day. Learn how to achieve a perfectly silky egg texture and a wonderfully clear broth.
Ingredients- 2 large eggs
- 1 Tbsp salted shrimp (saeujeot)
- 1/4 onion
- A little bit of green onion
- 500ml broth (anchovy-kelp or vegetable)
- Pinch of salt
Cooking Instructions
Step 1
Prepare all your ingredients for the delicious egg drop soup. Ensure your eggs are fresh and have your salted shrimp and vegetables ready.
Step 2
Finely slice the onion and chop the green onion. Slicing the onion thinly will lend a subtle sweetness to the broth, while chopped green onions add a fresh aroma. Feel free to add other vegetables you have on hand, such as mushrooms, carrots, or zucchini, to enhance the soup’s flavor and texture. For an exceptionally smooth egg texture, crack the eggs into a bowl, remove the chalazae (the white, stringy bits), whisk them thoroughly, and then strain the mixture through a fine-mesh sieve. Bring your broth to a boil, then add the sliced onions and simmer for a moment.
Step 3
Once the broth is simmering, season it first with the salted shrimp. Finely mince the salted shrimp to ensure it disperses evenly and infuses the broth with its savory flavor. Next, it’s time to add the whisked eggs. Reduce the heat to low before adding the eggs. Gently drizzle the beaten eggs in a slow, circular motion around the edges of the pot. Adding the eggs on low heat prevents them from clumping too quickly and helps create beautiful, delicate ribbons of egg. After adding the eggs, resist the urge to stir immediately. Let the eggs set slightly before gently increasing the heat. Stirring too soon can make the broth cloudy.
Step 4
As the egg begins to set and form soft curds, use chopsticks or a spoon to gently separate the larger clumps of egg. Avoid vigorous stirring. If the soup needs more seasoning, add a pinch of salt to taste. Once the soup comes to a gentle simmer again, turn off the heat. The egg cooks very quickly, so avoid overcooking. Stirring vigorously after adding the eggs can cloud the broth, but gently separating the cooked egg strands will help maintain a clear and appetizing soup.
Step 5
And there you have it – a beautifully made Egg Drop Soup! The salted shrimp gives it a wonderfully refreshing and clean taste, perfect for a light breakfast. It’s comforting and easy to digest, making it a favorite for morning meals. For a lighter, more voluminous soup, use a larger amount of broth. If you prefer a thicker, more Chinese-style egg soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and gently stir it into the soup after the egg has cooked.
