Savory Seaweed and Silky Egg Soup: A Delicious Harmony
How to Make a Simple Yet Flavorful Seaweed Egg Soup
Hello everyone! This is Jinok Kim. Today, I’m excited to share one of the simple yet incredibly satisfying soup recipes that graces our table frequently: Seaweed Egg Soup. Once you have your anchovy and kelp broth ready, this soup can be prepared in a flash! The combination of the rich, savory seaweed and the tender, melt-in-your-mouth eggs creates a delightful flavor profile that will have you finishing your rice in no time. It’s a simple dish, but its taste is anything but ordinary. Let’s make this comforting and delicious Seaweed Egg Soup together!
Ingredients (Serves 2-3)- 3 sheets of dried seaweed (gim)
- 2 eggs
- 4 Tbsp chopped green onion
- 1/3 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/3 Tbsp salt (adjust to taste)
- A pinch of black pepper
- 600ml anchovy-kelp broth
Cooking Instructions
Step 1
1. Prepare a Deep and Refreshing Anchovy-Kelp Broth: In a pot, combine 1 liter of water with 10 dried anchovies, 1 piece of dried kelp, 1 Tbsp of dried anchovy guts (optional for extra flavor), and the root of a green onion. Bring to a boil over high heat, then reduce to low and simmer for 15 minutes. Strain the broth through a fine-mesh sieve to achieve a clear liquid. You should have approximately 600ml of broth. This broth is the foundation for the soup’s rich flavor!
Step 2
2. Infuse with Savory Seaweed Aroma: Lightly toast the 3 sheets of dried seaweed in a dry pan over medium heat until fragrant, flipping them once. Once toasted, place them in a ziplock bag and gently crumble them with your hands. Don’t crush them too finely; leaving some small pieces will add a pleasant texture.
Step 3
3. Whisk the Eggs: In a bowl, crack the 2 eggs and add the 4 Tbsp of chopped green onion. Whisk them together until well combined. The green onions add a refreshing flavor and aroma to the soup.
Step 4
4. Assemble the Delicious Seaweed Egg Soup: Pour the prepared 600ml of anchovy-kelp broth into a pot. Add 1/3 Tbsp of minced garlic, 1 Tbsp of soup soy sauce, 1/3 Tbsp of salt, and a pinch of black pepper. Bring the broth to a rolling boil over high heat. Once boiling, slowly drizzle in the whisked egg mixture from step 3 along the edge of the pot. As the egg cooks and forms delicate ribbons, add the crumbled seaweed from step 2 and simmer for another moment until just heated through. Your delicious Seaweed Egg Soup is ready! (Tip: Feel free to adjust the amount of salt and soup soy sauce to your personal preference. Tasting and adding more at the end is always a good idea.)
