20 minDifficulty Very easySoups & stewsMain ingredients 🥩eggenoki mushroomgreen onionsoybean pasteanchovykelpTags 🏷️very simplebreakfastsoup
Detailed recipeQuick recipeIngredients needed 🛒3 servingseggs 2enoki mushroom 1/3 baggreen onion 20cmsoybean paste 2 tablespoonsminced garlic 0.5 tablespoonanchovy for broth half handfuldried kelp 2 pieces (10g)water 1Lsalt a pinchRecipe 🍳Remove the guts from the anchovies used for broth, then microwave them for 30 seconds to eliminate moisture and fishy odor.Place 1L of water in a pot, add the cleaned anchovies and dried kelp, and simmer over medium heat for 10 minutes to create a rich broth.Trim the stems of the enoki mushrooms and cut them into bite-sized pieces; slice the green onion in half lengthwise and chop finely for use as garnish.Crack 2 eggs into a bowl and gently stir just enough to break the yolks—about 15 seconds—without overmixing.Once the broth has sufficiently extracted, remove the anchovies and kelp, add 2 tablespoons of soybean paste, and bring the mixture to a boil.When the broth begins to bubble vigorously, slowly pour in the beaten egg mixture while swirling it around the pot. Do not stir for about 10 seconds until the eggs begin to set.As the eggs start to cook, gently stir once, then add the chopped enoki mushrooms, green onion, and 0.5 tablespoon of minced garlic.Microwave the anchovies for 30 seconds before cooking to remove fishy odor, then simmer with kelp for 10 minutes to make the broth.Prepare vegetables and eggs, strain out solids from the broth, dissolve soybean paste, and bring to a boil.Add the egg mixture to boiling broth, then add enoki mushrooms, green onion, and minced garlic, and simmer briefly to finish.Cooking tips 💡Microwaving anchovies for 30 seconds before cooking removes moisture and effectively eliminates their characteristic fishy odor.Do not over-stir the egg mixture—just mix lightly so the whites and yolks are slightly streaked—to prevent a cloudy appearance when cooked.Avoid stirring immediately after adding the eggs; wait about 10 seconds for them to set into soft, fluffy curds before gently mixing.To adjust seasoning without overpowering the broth, use a pinch of salt rather than more soybean paste to maintain clean, balanced flavor.Recommended for 🙋⭐Those seeking a quick, hearty, warm soup during a busy morning.⭐People who want to make a clean-tasting, deeply savory anchovy broth soybean paste soup without any fishy aftertaste.⭐Individuals looking to enjoy both the smooth texture of an egg soup and the rich depth of soybean paste in one dish.