Spicy and Refreshing Egg Mandu Soup
How to Make a Warming, Spicy Egg Mandu Soup
On a cold winter day, a bowl of this warm and spicy egg mandu soup will melt away your chills. This recipe is for about 2 servings, but we’ve increased the water quantity slightly for those who prefer a more generous portion. It’s perfect for having with rice and offers a wonderfully refreshing taste that soothes the soul!
Ingredients (Generous 2 Servings)- 10-15 dumplings (frozen or fresh, your choice)
- 2 fresh eggs
- 1/2 onion, thinly sliced
- 3 chili peppers (e.g., Cheongyang or regular), finely chopped
- 1 bunch green onions, diagonally sliced
- 1.5L water (or a mix of water and rice water)
- 2 anchovy-kelp broth cubes
- 2 Tbsp soy sauce for soup
- 1.5 Tbsp fish sauce
- 1.5 Tbsp minced garlic
- Salt to taste
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare all your ingredients for a delicious egg mandu soup! Wash and chop everything thoroughly. Thinly slice the onion, and diagonally chop the chili peppers and green onions. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Crack the 2 eggs into a small bowl. Add a pinch of black pepper and whisk well until the yolks and whites are fully combined. Set aside the beaten eggs. This ensures the egg will spread beautifully without clumping when added to the broth.
Step 3
Pour 1.5L of water into a pot. Add the 2 anchovy-kelp broth cubes. For a creamier and more savory broth, you can also use a 50/50 mix of water and rice water. Bring the broth to a boil over high heat.
Step 4
Once the broth is boiling vigorously, slowly pour the beaten egg mixture into the pot along the edges. Don’t stir immediately. Wait about 3-5 seconds, then gently stir with chopsticks to break up the egg into delicate ribbons. This creates a wonderfully soft, custardy texture.
Step 5
After the egg has partially set, add the prepared dumplings to the pot. Gently stir to prevent them from sticking together and cook until the dumplings are fully cooked. If using frozen dumplings, ensure they are thoroughly heated through.
Step 6
Once the dumplings are mostly cooked, add 2 tablespoons of soy sauce for soup. Adding it now gives the broth a beautiful color and a deep umami flavor. Taste and add a little more if needed.
Step 7
Next, add 1.5 tablespoons of fish sauce for a clean, refreshing taste. Fish sauce is a secret ingredient that makes the soup wonderfully crisp and invigorating. Be careful not to add too much, as it can become overpowering.
Step 8
Finally, stir in 1.5 tablespoons of minced garlic for a pungent aroma, and let the soup simmer briefly for the flavors to meld. Simmering allows the ingredients to infuse their deliciousness into the broth.
Step 9
When the soup comes to a rolling boil again, add the sliced onions and chopped chili peppers and boil for another moment. Once the onions become translucent, reduce the heat slightly. Add the diagonally sliced green onions, season with salt to your liking, and sprinkle a touch of black pepper. Your spicy and refreshing egg mandu soup is ready! Enjoy it while it’s hot.
