Chive and Egg Drop Soup: A Fragrant and Refreshing Korean Classic
Chive and Egg Drop Soup
Do you enjoy the light and refreshing egg drop soup often served with fried rice at Korean Chinese restaurants? Some people are sensitive to the eggy aroma, but with a few simple tricks, you can make a delicious version without any fishy smell! Today, we’re adding fresh chives to elevate the flavor even further. This soup is perfect for a comforting and wholesome meal, especially when served over rice.
Main Ingredients
- 2 fresh eggs
- A handful of clean chives, chopped (about 1/4 bunch)
Cooking Instructions
Step 1
First, prepare your 2 fresh eggs. Crack them into a sturdy bowl. Make sure the yolks and whites are ready to be mixed.
Step 2
Whisk the eggs gently. Using chopsticks, lightly beat the eggs until just combined. Avoid over-whisking, as this can make the eggs tough. You want them to be smoothly blended but not foamy.
Step 3
Pour 4 cups (800ml) of clear anchovy-kelp broth or water into a pot and bring it to a rolling boil over high heat. Once the water is boiling vigorously, slowly drizzle the beaten eggs into the pot, pouring around the edges. Don’t stir immediately; allow the egg to cook and float up, forming delicate ribbons or ‘egg flowers’.
Step 4
As the egg floats and begins to set, gently stir with chopsticks to break up the larger cooked egg pieces, preventing them from clumping together. Be careful not to stir too vigorously, as this will break the egg into very small pieces. Aim for soft, wispy strands.
Step 5
Here’s the first secret to eliminating any eggy smell: add a pinch of black pepper. Pepper effectively neutralizes the characteristic aroma of eggs, so don’t skip this step!
Step 6
Now, let’s season the soup. Add 1 to 1.5 tablespoons of Korean soup soy sauce (Guk-ganjang) for a savory base. (I used a low-sodium version and added a bit more; adjust according to your usual soy sauce). For added umami, stir in 0.5 tablespoon of anchovy fish sauce (Myeolchi aekjeot). Also, add 1 tablespoon of cooking wine (like Mirin or Cheongju) – this also helps to further eliminate any potential egginess.
Step 7
Another tip for a clean-tasting egg soup is to add minced garlic. While not strictly traditional for all versions, adding about 0.5 teaspoon of minced garlic can enhance the flavor and further remove any eggy notes. (I’m omitting it today, but usually, I recommend it!).
Step 8
Once the soup is seasoned, add the prepared chives. They should be washed and cut into bite-sized pieces, about one inch long. Chives cook very quickly; add them towards the end and simmer for just a minute to retain their fresh flavor and vibrant color. Skim off any foam that rises to the surface for a clearer broth.
Step 9
Finally, sprinkle some toasted sesame seeds over the soup for a nutty aroma and visual appeal. A few drops of sesame oil can also be added for extra richness, if desired.
Step 10
If you prefer a thicker soup, similar to some Chinese restaurant versions, you can create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Gradually whisk this slurry into the simmering soup until it reaches your desired consistency. Stir well to avoid lumps. Your delicious Chive and Egg Drop Soup is ready!
