Simple Egg Drop Soup
Simple Egg Drop Soup
Super Easy Egg Drop Soup Recipe
Measurement: using a Korean rice spoon and a standard measuring cup. This recipe is for a quick and comforting egg drop soup, perfect for any meal. Its light, savory broth and tender egg ribbons make it a universally loved dish. It’s satisfying enough on its own or a great accompaniment to rice, offering a refreshing taste that soothes the soul.
Main Ingredients- 4 large eggs
- 2 Tbsp chopped scallions (green parts)
- 1 Tbsp cooking wine (mirin or rice wine)
- Pinch of salt (or to taste)
- 1 Tbsp fish sauce (for extra umami)
- 2 broth packets (or 2 coin dashi packs)
- 1 liter (1000ml) water
Cooking Instructions
Step 1
Let’s start making this delicious egg drop soup! First, we’ll prepare a clear and flavorful broth. Pour 1 liter of water into a pot and add 2 broth packets. If you don’t have broth packets, you can use 2 coin dashi packs or make your own anchovy-kelp broth. Making the broth base beforehand will add a deeper, richer flavor to your soup.
Step 2
In a separate bowl, crack 4 large eggs. Add 1 tablespoon of cooking wine and a pinch of salt (or your preferred amount) to the eggs. Seasoning the eggs beforehand helps to eliminate any eggy smell and adds a subtle savory note to the entire soup, making it even more delicious.
Step 3
Before whisking the eggs, prepare about 2 tablespoons of finely chopped scallions. Later, when the broth is ready, we’ll add the scallions and pour in the egg mixture. If you have a little extra time, whisk the eggs and let them sit for about 5 minutes before adding them to the soup. This will help the eggs break down more smoothly, resulting in a more tender texture. You can also whisk the eggs just before adding them if you prefer.
Step 4
Now, let’s bring the broth to a boil. Place the pot with the broth packets on the stove over medium-high heat. Once the water boils, reduce the heat to medium-low and simmer for another 5 minutes. This allows the flavors from the broth packets to fully infuse the water. After 5 minutes, carefully remove the broth packets to ensure a clear soup. Now, it’s time to slowly pour the seasoned egg mixture into the clear broth.
Step 5
When pouring the egg mixture, don’t dump it all in at once. Slowly drizzle it into the pot, moving in a circular motion. This technique helps create beautiful, delicate ribbons of cooked egg. After pouring the egg, wait for about 30 seconds without stirring, allowing the egg to set slightly. Then, gently swirl the soup with a spoon, being careful not to scrape the bottom of the pot, to separate the egg strands. Skim off any foam that rises to the surface to achieve a crystal-clear and refreshing soup.
Step 6
Finally, let’s adjust the seasoning. Taste the soup and if it needs more flavor, add 1 tablespoon of fish sauce. Fish sauce adds a wonderful depth of umami, allowing you to create a perfectly seasoned egg drop soup without needing many other seasonings. Now, enjoy your warm and comforting bowl of egg drop soup with a side of rice!
