Simple Mandu (Dumpling) Egg Drop Soup
Highly Recommended for Solo Diners! 5-Minute Mandu Egg Drop Soup
You can really make this in just 5 minutes!! You’re stored in my heart! ★ All Recipes, Manque Recipe
Ingredients- 10 frozen dumplings (mandu)
- 1 large egg
- 1/4 stalk green onion (scallion)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp soup soy sauce (for a lighter, clearer broth)
- Pinch of salt (to taste)
- 2 cups (400ml) anchovy-kelp broth
Optional Ingredients- 1/4 red chili pepper (for color and a hint of spice)
- 1/4 red chili pepper (for color and a hint of spice)
Cooking Instructions
Step 1
First, prepare the vegetables that will add freshness and aroma to your Mandu Egg Drop Soup. Slice the green onion diagonally into about 1-2 cm pieces. If you’re using a red chili pepper, slice it diagonally as well to add a vibrant color.
Step 2
Next, let’s prepare the egg, which will make the soup wonderfully smooth and rich. Crack one large egg into a bowl. Using a fork or chopsticks, beat the egg until the yolk and white are well combined. Removing the chalazae (the white, stringy bits) will result in a cleaner and silkier soup texture.
Step 3
Now, pour 2 cups (400ml) of anchovy-kelp broth into a pot. Add 1/2 tablespoon of soup soy sauce, 1/2 tablespoon of minced garlic, and a pinch of salt to your preference. Bring this mixture to a boil over high heat, and then get ready for the next step.
Step 4
Once the broth is boiling, carefully add the 10 frozen dumplings. Let them cook for about 2-3 minutes, or until they float to the surface, indicating they are cooked through. When the dumplings float, reduce the heat slightly. Then, slowly drizzle the beaten egg mixture into the pot, pouring it in a circular motion around the edges. Let the egg cook and form delicate ribbons.
Step 5
Finally, garnish the soup with the sliced green onions and red chili peppers prepared earlier. Let it simmer for another moment to allow the flavors of the vegetables to meld into the soup, and your delicious Mandu Egg Drop Soup is ready! Enjoy it while it’s warm for the best taste.
