Jung Ho-gyun's Super Simple Garlic Chive Egg Soup
A super-fast egg soup made by pouring beaten egg into a dashida broth and turning off the heat as it boils, letting the residual heat gently cook the egg into soft, fluffy curds.
Ingredients needed 2 servings
Recipe
Cooking tips
- After adding the egg mixture, do not stir and turn off the heat immediately to keep the broth clear and the egg soft and fluffy.
- Instead of garlic chives, you can use chopped large green onion for a similarly soft and refreshing taste.
Recommended for
- Those who need a 5-minute side soup to accompany rice bowls or fried rice.
- Cooking beginners who want to cook eggs into soft, fluffy curds without fail.
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