Shrimp-Fermented Anchovy Broth with Egg Drop Soup
Shrimp-Fermented Anchovy Broth with Egg Drop Soup
Quick and Easy Shrimp-Fermented Anchovy Egg Drop Soup for Busy Mornings
Enjoy a delicious and hearty egg drop soup made with fermented shrimp and eggs, perfect for a quick morning meal. This soup is flavorful enough without needing a separate broth base. It’s a simple yet satisfying dish that’s perfect for those busy mornings when you need a comforting bowl of soup to pair with rice.
Ingredients- 3 eggs
- Pinch of herbed salt (or regular salt)
- 1 green onion (separate white and green parts)
- 1/2 Tbsp fermented shrimp paste
- 2 Tbsp cooking wine (like mirin or sake)
- 3 cups water (approx. 600ml)
Cooking Instructions
Step 1
First, prepare your eggs. Crack 3 eggs into a bowl. Add a pinch of herbed salt (or regular salt) and the finely chopped green parts of the green onion. Whisk everything together gently with a fork or a whisk until well combined and smooth. Ensure there are no large clumps of egg white or yolk. Set aside.
Step 2
In a pot, add the fermented shrimp paste (saeujeot), about 1/2 tablespoon. This is the secret ingredient that gives the soup a deep, savory flavor. Next, add 2 tablespoons of cooking wine (like mirin or sake) to help remove any potential odors and add a clean taste. Finely chop the white parts of the green onion and add them to the pot. The white parts will release a subtle sweetness and aroma into the broth as it simmers.
Step 3
Now, pour 3 cups (approximately 600ml) of water into the pot. Place the pot over high heat and bring it to a boil without a lid. As the water heats up, the flavors from the white parts of the green onion, fermented shrimp paste, and cooking wine will meld together, creating a delicious base for the soup.
Step 4
Once the broth is vigorously boiling, start adding the whisked egg mixture. Do not pour all the egg mixture in at once. Instead, slowly drizzle it into the boiling broth in 3 to 4 stages. Pouring it in gradually will help create beautiful, soft ribbons or clouds of cooked egg, rather than one solid mass. Gently stir the soup with chopsticks or a ladle as you add the egg to help it disperse and cook evenly.
Step 5
As the egg begins to cook and set, give the soup a gentle stir with a ladle. A large, sweeping motion once or twice is enough. Over-stirring can break up the egg too much, making the broth cloudy. After this gentle stir, let it simmer for another moment until the egg is fully cooked. Transfer the soup to a serving bowl. For an extra touch of freshness and color, garnish with more finely chopped green parts of the green onion. Serve immediately while hot for the best taste.
