Simple and Savory Egg Drop Soup
A Quick and Comforting Egg Drop Soup Recipe, Perfect for Busy Mornings
Rushing to get your kids ready for school in the morning? 🍳 Make their breakfast hearty and delicious with this simple yet nutritious egg drop soup. Its warm, delicate broth is sure to please the whole family.
Main Ingredients
- 3 large eggs
- 1 Anchovy-Kelp Broth Teabag (or homemade anchovy broth)
- A small piece of carrot
- 1/2 medium onion
- A little bit of green onion (scallion)
Cooking Instructions
Step 1
First, pour about 4-5 cups (approx. 800ml-1000ml) of water into a pot. Add 1 anchovy-kelp broth teabag and 2 tablespoons of soup soy sauce. Bring to a boil over high heat. Adding the soup soy sauce while making the broth adds a deeper flavor.
Step 2
While the broth is simmering, finely chop the green onion. Thinly julienne the carrot and onion. You can adjust the size of the vegetables to your preference, but slicing them thinly will ensure they cook quickly.
Step 3
Once the broth starts boiling, add the julienned carrots and onions to the pot and cook them together. Cooking the vegetables first allows their natural sweetness to infuse into the soup, making it more flavorful.
Step 4
In a separate bowl, crack the 3 eggs and whisk them gently with a chopstick or a whisk until well combined. Try not to over-whisk; you want a smooth, even consistency.
Step 5
While the eggs are being prepared, add 2 tablespoons of tuna extract to the boiling broth to enhance its savory notes. If you don’t have tuna extract, you can add a little more soup soy sauce.
Step 6
Next, add 1 teaspoon of minced garlic and let it simmer for another moment. Allow the garlic aroma to permeate the soup.
Step 7
When the broth comes to a boil again, remove the anchovy-kelp teabag. Leaving it in for too long can make the soup cloudy and impart a bitter taste.
Step 8
Now, slowly pour the whisked eggs in a circular motion around the edges of the simmering soup. Pouring it widely will help create delicate, beautiful egg ribbons.
Step 9
Crucially, do not stir the soup immediately after adding the eggs! Reduce the heat to medium-low and let the eggs cook undisturbed for about 1-2 minutes, until the surface is mostly set. This technique prevents the eggs from clumping and keeps the broth clear and clean-tasting.
Step 10
Once the eggs are partially cooked, adjust the seasoning with soup soy sauce if needed, then add 1 teaspoon of salt and Dashida (optional) for the final taste. Always taste test after all ingredients are cooked for accurate seasoning.
Step 11
Finally, add the chopped green onions and let the soup simmer for just another moment. The fresh aroma and vibrant color of the green onions will make the soup even more appealing.
Step 12
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil. The nutty fragrance of the sesame oil will further enrich the flavor of the egg drop soup.
Step 13
Optionally, sprinkle a pinch of black pepper to taste. Your warm and comforting egg drop soup is now ready! 🥣
