Warm & Simple Egg Drop Soup
How to Make Quick Egg Drop Soup in 5 Minutes Using Coin Stock Cubes
When you crave a warm and comforting soup in a hurry, coin stock cubes make it incredibly easy to whip up delicious egg drop soup in no time. This simple recipe takes just 5 minutes, perfect for busy mornings. Let’s make today’s dish: Egg Drop Soup!
Basic Ingredients
- 2 Coin stock cubes
- 700ml Water
- 2 Fresh eggs
- 10cm White part of green onion
Flavor Enhancing Seasoning
- ½ Tbsp Soup soy sauce (Guk-ganjang)
- 1 tsp Salt
- Pinch of black pepper
- ½ Tbsp Soup soy sauce (Guk-ganjang)
- 1 tsp Salt
- Pinch of black pepper
Cooking Instructions
Step 1
Place 2 coin stock cubes and 700ml of clean water into a pot. Bring to a boil over high heat.
Step 2
In a separate bowl, crack 2 fresh eggs. Whisk them gently with a fork or chopsticks until the yolks and whites are just combined. You don’t need to over-whisk.
Step 3
Once the water is boiling, reduce the heat to medium. Add a pinch of black pepper, if desired. Pepper adds a lovely aromatic depth to the broth.
Step 4
Stir in ½ tablespoon of soup soy sauce (Guk-ganjang) into the pot. This soy sauce adds a rich umami flavor and color to the soup.
Step 5
Add 1 teaspoon of salt to season. It’s best to start with a little and add more to taste later, according to your preference.
Step 6
Reduce the heat to low. Slowly drizzle the whisked eggs into the pot in a circular motion, starting from the edge. Avoid stirring immediately; let the egg cook slightly into delicate ribbons.
Step 7
When the egg has set into soft, fluffy wisps, add the finely chopped green onion. The fresh, mild aroma of the green onion enhances the soup’s flavor. Don’t cook for too long after adding the green onion.
Step 8
Your incredibly simple and delicious egg drop soup is ready! Enjoy it while it’s warm.
