Shrimp, Chive, and Egg Soup
A Comforting and Warm Simple Breakfast Menu: Making Shrimp, Chive, and Egg Soup
As the weather has suddenly turned chilly, I find myself craving warm soup dishes. Today, with the rain falling and the temperature dropping further, I felt like having a clear yet warming soup. Dishes like mandu-guk (dumpling soup) or shrimp wonton soup come to mind, and today, I was in the mood for shrimp wonton soup. However, I had run out of my pre-made shrimp wontons, and ordering delivery felt like a waste of delivery fees. As I pondered what to do, I spotted the frozen shrimp in my freezer. So, this is a recipe for Shrimp, Chive, and Egg Soup made with frozen shrimp. It’s gentle on the stomach, wonderfully warming, and packed with umami flavor, making it a perfectly light and satisfying soup for breakfast.
Main Ingredients
- 10 Cooked Shrimp (cocktail size)
- 30g Chives
- 1/3 Leek
Broth and Seasoning
- 800ml Water (approx. 4 cups)
- 1 Tbsp Chicken Stock
- 1 Tbsp Soup Soy Sauce
- 1 Pinch of Salt (adjust to taste)
- 800ml Water (approx. 4 cups)
- 1 Tbsp Chicken Stock
- 1 Tbsp Soup Soy Sauce
- 1 Pinch of Salt (adjust to taste)
Cooking Instructions
Step 1
Begin by pouring 800ml of water into a pot. Add 1 tablespoon of soup soy sauce to establish a base flavor for the broth. Soup soy sauce adds a deep, savory note.
Step 2
Add a pinch of salt to season the broth. It’s best to start with less and adjust later to avoid making it too salty.
Step 3
Stir in 1 tablespoon of chicken stock to enhance the soup’s overall richness and flavor. Using store-bought chicken stock makes this step quick and adds depth.
Step 4
Bring the pot to a rolling boil over high heat. Once boiling vigorously, continue to boil on high heat for 3 minutes to fully develop the broth’s flavor.
Step 5
While the broth is boiling, prepare the other ingredients. First, crack the eggs into a small bowl. Using fresh eggs will yield the best results.
Step 6
Whisk the eggs thoroughly with a fork or chopsticks until the yolks and whites are well combined and smooth. Removing the chalazae (egg white strings) can result in a clearer soup.
Step 7
The leek is primarily for flavoring the broth, so slice it thinly on a diagonal. This cutting method helps to infuse the leek’s aroma into the soup.
Step 8
Wash the chives well, then finely chop them into bite-sized pieces, about 2cm long. Cutting them too long might make them difficult to eat.
Step 9
Add the prepared cooked shrimp to the vigorously boiling broth. Cook for about 1 minute, or until the shrimp turn a pinkish-orange color. If using frozen shrimp, cook a little longer until fully done. However, be mindful that overcooking shrimp can make them tough and shrink their size. It’s best to cook them quickly once they start to turn pink.
Step 10
After cooking the shrimp for about 1-2 minutes, reduce the heat to medium. Slowly drizzle the beaten eggs into the soup along the edges of the pot. Avoid stirring immediately; letting the egg set will create beautiful ‘egg flowers’.
Step 11
Once the egg begins to set, add the sliced leek right away. This allows the refreshing flavor of the leek to meld into the broth.
Step 12
Continue to simmer on medium heat for another 2 minutes, allowing the leek’s aroma to fully infuse the soup. This step deepens the soup’s overall flavor profile.
Step 13
Turn off the heat and add the chopped chives. Chives are delicate and will lose their vibrant color and flavor if overcooked. Adding them after turning off the heat and gently stirring preserves their freshness. Finally, taste the soup and, if needed, add a tiny bit more salt to reach your desired seasoning.
Step 14
Your delicious Shrimp, Chive, and Egg Soup is ready! Enjoy it warm.
