Soft and Silky Egg Drop Soup
A Gentle Morning Soup: Easy Egg Drop Soup Recipe
Introducing a recipe for the perfect morning soup: Egg Drop Soup! Discover the tips for making it wonderfully soft and tender. It’s ideal for a comforting start to your day.
Ingredients- 2 large eggs
- 1 Tbsp soy sauce for soup (Gukganjang)
- A pinch of black pepper
- 1/2 green onion (sliced)
- 1 pinch of salt
- 1000ml anchovy-kelp broth
Cooking Instructions
Step 1
In a bowl, whisk together 2 large eggs, a pinch of salt, and a dash of black pepper until well combined. Be careful not to over-beat; just ensure the yolks and whites are evenly mixed for a delicate texture.
Step 2
Pour 1000ml of anchovy-kelp broth into a pot. Add about half a tablespoon of soy sauce for soup (Gukganjang) to impart a savory depth and a beautiful golden hue to the broth. This type of soy sauce is milder and often preferred for clear Korean soups.
Step 3
Once the broth is simmering, gently drizzle the whisked eggs in a zigzag motion over the surface of the soup. Immediately after adding the egg, turn off the heat. This is the secret to achieving a wonderfully soft and custardy texture for your egg drop soup, preventing the egg from becoming tough.
Step 4
Add about half a cup of finely chopped green onions to the pot. You can use scallions or regular green onions (daepa). The green onions add a fresh aroma, a hint of sweetness, and a lovely visual appeal to the soup.
Step 5
With the heat turned off, let the soup sit for about 1 minute after adding the green onions. This allows the residual heat to gently cook the onions, releasing their flavor without them becoming overly soft. Your delicious and comforting egg drop soup is now ready to be enjoyed!
