Savory and Refreshing Egg and Seaweed Soup
Savory and Refreshing Egg and Seaweed Soup
Simple and Quick Recipe for Egg and Seaweed Soup
Here’s how to make a delightfully savory and refreshing Egg and Seaweed Soup, perfect for a quick and satisfying meal. It’s a simple dish that’s incredibly comforting and delicious!
Main Ingredients- 3 sheets of dried seaweed (roasted or seasoned)
- 2 large eggs
- 1/2 stalk green onion (white part mainly)
- 1/2 red chili pepper (for color)
- 1 liter of water (about 5 cups)
Seasoning Ingredients- 1 Tbsp Korean soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy fish sauce (myeolchi-aekjeot)
- 1 tsp minced garlic
- Pinch of salt (to taste)
- 1 Tbsp Korean soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy fish sauce (myeolchi-aekjeot)
- 1 tsp minced garlic
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, let’s prepare the seaweed. Place the 3 sheets of dried seaweed into a plastic bag and crush them into small pieces with your hands. This step helps to extract more flavor from the seaweed into the broth.
Step 2
Next, prepare the vegetables. Thinly slice the green onion diagonally, focusing on the white parts. Remove the seeds from the red chili pepper and finely chop it. The chili pepper adds color and a mild kick.
Step 3
Crack the 2 eggs into a bowl and lightly whisk them until just blended, creating an egg mixture. You don’t need to over-whisk them.
Step 4
Now, get your pot ready. Pour 1 liter of water into the pot. Add 1 Tbsp of Korean soy sauce, 1 Tbsp of anchovy fish sauce, and all the crushed seaweed. Bring this mixture to a boil over high heat. Boiling well helps to infuse the broth with the delicious flavors of the seaweed.
Step 5
Once the water is boiling vigorously, reduce the heat to medium. Add 1 tsp of minced garlic to the pot. This will add a fragrant aroma to the soup.
Step 6
As the soup comes back to a gentle boil, slowly drizzle the prepared egg mixture into the pot, creating a circular motion. Pouring it slowly will help create delicate ribbons of cooked egg.
Step 7
After pouring in the egg, resist the urge to stir immediately! Let the egg cook undisturbed until it forms soft curds, resembling beautiful ribbons or flowers floating in the soup. Stirring too early can make the soup cloudy.
Step 8
Once the egg is cooked and floating, add the chopped green onion and red chili pepper. This adds a vibrant splash of color and freshness.
Step 9
Finally, let it simmer for another minute. Taste the soup and adjust the seasoning with a pinch of salt if needed. Your delicious and refreshing Egg and Seaweed Soup is now ready! Serve hot for the best flavor.
