Aromatic Chives and Egg Drop Soup
Aromatic Chives and Egg Drop Soup
How to Make Simple and Delicious Chives and Egg Drop Soup
Here’s how to make a wonderfully fragrant chives and egg drop soup, perfect for a quick and comforting meal any time of day. Its gentle flavor will soothe your soul!
Main Ingredients- 1/2 bunch chives (approx. 50g), trimmed
- 2 large eggs
- 1/2 medium onion (approx. 50g), thinly sliced
- 1 shiitake mushroom (if using dried, rehydrate in water)
- 1 liter (4 cups) water
Seasoning- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or tuna extract)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or tuna extract)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
Trim the tough stems from the shiitake mushrooms. Wash them thoroughly and thinly slice them along with the onion. Slicing them thinly will enhance the broth’s depth and texture.
Step 2
Wash the fresh chives, drain them well, and then cut them into lengths similar to the sliced onions and mushrooms. Chives can become mushy if overcooked, so it’s best to add them towards the end to preserve their fresh aroma.
Step 3
Crack the eggs into a bowl. Using a fork or chopsticks, gently beat the eggs until the yolks and whites are well combined. Avoid over-whisking.
Step 4
In a deep pot, pour in 1 liter of water. Add 1 tablespoon of soy sauce for soup, 1 tablespoon of fish sauce, and all the sliced shiitake mushrooms. Bring to a boil over high heat with the lid off. This step allows the mushrooms to release their savory flavor into the broth.
Step 5
Once the broth is boiling vigorously, reduce the heat to medium. Now, add the thinly sliced onion and 1 tablespoon of minced garlic to enrich the broth’s flavor. Continue to simmer until the onions become translucent.
Step 6
When the soup starts to boil again, slowly drizzle the beaten eggs into the pot, pouring around the edges. Pouring in one direction helps create delicate ribbons of egg rather than large clumps.
Step 7
As the egg begins to set and form curds, gently stir the soup with chopsticks or a spoon, being careful not to scrape the bottom of the pot. This technique helps to create soft, fluffy egg strands that gracefully disperse into the broth, adding a lovely eggy flavor.
Step 8
When the egg is mostly cooked, taste the broth and adjust the seasoning with a pinch of salt if needed. Finally, add the chopped chives and let the soup simmer for another moment over high heat, just enough to allow the fresh chive aroma to infuse the broth. Avoid overcooking the chives.
Step 9
Turn off the heat. Optionally, sprinkle a little black pepper over the soup for an extra touch of flavor. Enjoy your warm and nourishing bowl of chives and egg drop soup!
