Microwave Egg Drop Soup
Microwave Egg Drop Soup
Super Easy Microwave Egg Soup Recipe! Quick & Simple for Busy Mornings (Great for Solo Living!)
I’ve experimented with making various soups using only a microwave, and it’s surprisingly easy! This recipe is perfect for those living alone or anyone needing a quick, comforting meal. Start your busy mornings with a warm bowl of delicious soup, made effortlessly with your microwave. It’s a game-changer!
Main Ingredients- 2 large eggs
- 400ml anchovy broth (or kelp broth)
- 5cm green onion, finely chopped
- 1/3 bunch enoki mushrooms, trimmed and separated
Cooking Instructions
Step 1
First, prepare the aromatics and vegetables. Finely chop the green onion. For the enoki mushrooms, trim off the tough base and then gently pull them apart into smaller sections with your hands. This helps them distribute nicely in the soup.
Step 2
In a microwave-safe bowl (at least 700ml capacity is recommended), pour in the 400ml of cold anchovy broth. Crack the 2 eggs directly into the broth. A helpful tip for a delicate texture: lightly beat the eggs without fully breaking the yolks. This creates beautiful wisps of egg when cooked. Stir gently with chopsticks just 2-3 times to partially break them up.
Step 3
Now, let’s season the broth for a delicious flavor. Add salt to your preference and a pinch of black pepper. For an extra layer of savory depth, add 1/2 tablespoon of anchovy sauce. If you don’t have anchovy sauce, soy sauce can be used as a substitute. Give everything a gentle stir to combine the seasonings.
Step 4
Add the chopped green onions and separated enoki mushrooms to the bowl, arranging them attractively on top of the broth. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap. If using plastic wrap, poke a few small holes with a fork to allow steam to escape. Microwave on high for 3 minutes. Cooking time may vary slightly depending on your microwave’s wattage. Your simple and delicious egg drop soup is ready!
