Simple & Comforting Egg Drop Soup
Simple & Comforting Egg Drop Soup
No Fridge Ingredients? No Problem! Make This Quick Egg Drop Soup in 5 Minutes
Craving soup but have no main ingredients? Need a warm bowl on a busy morning? This super simple egg drop soup recipe is perfect for those moments! Today, we’re making it to pair with some delicious inarizushi. Its clear, refreshing broth combined with soft, fluffy eggs makes it a universally loved dish for all ages.
Main Ingredients- 2 large eggs
- 1 Korean chili pepper (optional, for a hint of spice)
- 2 Tbsp chopped green onions
- 1/2 Tbsp minced garlic
- 1/2 Tbsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, pour 3 cups (about 600ml) of water into a pot. Add 2 pieces of dried kelp, a small handful of dried anchovies, and dried sand lance, preferably in a broth bag. (Tip: If you don’t have a broth bag, you can add them directly. Feel free to customize the broth ingredients with your favorites like shiitake mushrooms.) Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 5 minutes to create a flavorful broth.
Step 2
While the broth is simmering, finely chop the Korean chili pepper (remove the stem and seeds if you prefer less heat) and the green onions. (Tip: If you enjoy a bit more spice, feel free to add another chili pepper.)
Step 3
In a separate bowl, crack the 2 fresh eggs. Beat them gently, being careful not to create too much foam. (Tip: For an extra smooth texture, you can strain the beaten eggs through a sieve.)
Step 4
Once the broth is boiling, slowly drizzle the beaten eggs into the pot in a circular motion. (Tip: Avoid stirring immediately after adding the eggs. Wait about 10 seconds until the egg whites start to set slightly. Then, gently stir with chopsticks to create beautiful, fluffy ribbons of egg.)
Step 5
Add 1/2 tablespoon of minced garlic to the soup and stir it in well. The garlic adds a wonderful depth of flavor.
Step 6
Season the soup with 1/2 tablespoon of salt. (Tip: You can enhance the umami flavor by adding a splash of soy sauce or fish sauce. Adjust the amount to your preference.)
Step 7
Add the chopped green onions and Korean chili pepper to the pot. Let it simmer for another moment to allow the fresh flavors of the vegetables to meld with the broth.
Step 8
Finally, sprinkle a pinch of black pepper over the soup. Your simple and comforting egg drop soup is ready! It’s wonderfully satisfying, especially when served with a bowl of rice.
