Aha Bujang's Chicken Stock Egg Soup

Name: Aha Bujang's Chicken Stock Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 2 eggs; a little large green onion; 2 teaspoons chicken stock; 1 cup water (about 200ml); a pinch of black pepper

A silky, savory egg soup made with chicken stock, where the egg is swirled into boiling water for delicate strands.

10 min Difficulty Very easy Soups & stews

Main ingredients

egglarge green onionchicken stock

Ingredients needed 1 servings

2 eggs

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a little large green onion

2 teaspoons chicken stock

1 cup water (about 200ml)

a pinch of black pepper

Recipe

Finely chop the large green onion and beat 2 eggs until smooth.
Pour 1 cup of water into a pot and heat until it reaches a rolling boil.
Stir the water to create a whirlpool and gently pour in the beaten egg a little at a time.
Once the egg forms fine, soft strands, add 2 teaspoons of chicken stock for savory depth.
Add the chopped large green onion and a pinch of black pepper, then immediately transfer to a bowl to serve.

Create a whirlpool in the boiling water and add the well-beaten egg little by little.
Season with chicken stock and cook gently.
Finish with large green onion and black pepper.

Cooking tips

Continuously stir the water while adding the egg to achieve fine, soft strands like a Chinese-style soup.
If desired, add a little starch slurry for a thicker, more velvety egg soup.