Jung Ho-gyun's Chinese-Style Egg White Soup

Name: Jung Ho-gyun's Chinese-Style Egg White Soup
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 egg whites (or 2 whole eggs); 1L water; 1 tbsp chicken stock; 1 tsp minced garlic; starch slurry (1 tbsp starch powder + 2 tbsp water); a little chopped large green onion

A refined Chinese-style egg soup made by thickening chicken stock with a starch slurry and gently streaming in egg whites for a silky texture.

10 min Difficulty Very easy Soups & stews

Main ingredients

eggs chicken stock minced garlic starch powder large green onion

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eggs chicken stock minced garlic starch powder large green onion

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2 servings

Recipe

Pour 1L of water into a pot, add 1 tbsp chicken stock and 1 tsp minced garlic, and bring to a rolling boil. Taste the broth.
Once seasoned to your liking, gradually drizzle in the prepared starch slurry while stirring to achieve a thick consistency.
When the broth has thickened, gently pour the beaten egg whites in a circular motion over the surface of the soup.
Let the egg whites cook for about 5 seconds, then turn off the heat.
Using a ladle, gently stir just once or twice, then serve topped with chopped large green onion.

Boil water with chicken stock and garlic.
Add starch slurry to thicken the broth.
Drizzle in egg whites, turn off the heat, and stir gently to finish.

Cooking tips

Add the starch slurry before the eggs to thicken the broth first; this prevents the eggs from clumping and keeps them soft and fluffy.
If you cook the egg whites too long after adding them, they will become tough. Turning off the heat after about 5 seconds is the secret to a moist texture.

Recommended for

Those who want a light, fluffy soup that's easy on the stomach for breakfast or a late-night snack.
Those who want to use up leftover egg whites from baking or making jeon.
Those who want to easily make a Chinese restaurant-style silky egg soup at home.

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Jung Ho-gyun's Chinese-Style Egg White Soup

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