Kim Dae-seok's Simple Egg Soup

Name: Kim Dae-seok's Simple Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Egg 3 pieces; Chives 8 strands; Dried anchovy 7 pieces; Dried shrimp handful; Soy sauce 1 tablespoon; Anchovy sauce 1/2 tablespoon; Mirin 1 tablespoon; Minced garlic 1/2 tablespoon; Salt 1/4 tablespoon; Pepper a pinch; Water 800ml

A quick and easy egg soup made with clear broth simmered from dried anchovies and dried shrimp, enriched with soft eggs and fragrant chives, ready in just 10 minutes.

10 min Difficulty Very easy Soups & stews

Main ingredients

EggChivesAnchovyDried shrimp

Ingredients needed 2 servings

Egg 3 pieces

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Egg Chives Anchovy Dried shrimp

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Chives 8 strands

Dried anchovy 7 pieces

Dried shrimp handful

Soy sauce 1 tablespoon

Anchovy sauce 1/2 tablespoon

Mirin 1 tablespoon

Minced garlic 1/2 tablespoon

Salt 1/4 tablespoon

Pepper a pinch

Water 800ml

Recipe

Place cleaned dried anchovies and dried shrimp into a stock bag.
Pour 800ml of water into a pot, add the stock bag, and simmer for 6 to 7 minutes to extract the broth.
While the broth is simmering, crack the eggs into a bowl, add a pinch of pepper, and gently stir just until the yolk begins to break up.
Rinse the chives under running water, remove excess moisture, cut them in half, then slice into 3cm lengths.
After sufficient simmering, remove the stock bag from the broth. Slowly pour the beaten egg mixture around the edge of the pot in a circular motion.
Do not stir immediately after pouring the egg mixture—wait until the eggs form soft, fluffy clumps and the broth just begins to bubble before gently stirring.
Add mirin 1 tablespoon, minced garlic 1/2 tablespoon, soy sauce 1 tablespoon, and anchovy sauce 1/2 tablespoon in sequence, and simmer briefly.
Taste the broth and adjust seasoning—if too mild, add salt 1/4 tablespoon to reach your preferred flavor.
Just before turning off the heat, add the sliced chives and briefly warm through.

Simmer broth for 7 minutes using a stock bag with anchovies and dried shrimp; lightly beat eggs with pepper.
Pour the egg mixture around the pot’s edge into boiling broth, wait without stirring until the eggs form soft clumps and the broth bubbles slightly.
Season with mirin, garlic, soy sauce, and anchovy sauce, then adjust final taste with salt and finish by adding chives.

Cooking tips

Avoid over-stirring the eggs, as this will destroy their soft, pillowy texture and make the soup cloudy.
Do not stir immediately after adding the egg mixture—waiting until the eggs clump helps keep the soup clear and visually appealing.
Using only soy sauce for seasoning may make the broth too dark; use soy sauce mainly for aroma, anchovy sauce for umami depth, and salt to balance any missing taste.
If chives are unavailable, substitute with thinly sliced green onions for a fresh, crisp finish.

Recommended for

People who want to quickly and easily prepare a warm soup within 10 minutes during a hectic morning.
Those seeking a clean, refreshing, and well-balanced egg soup without heaviness.
Individuals looking for a satisfying, savory hangover remedy made with minimal seasonings.

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