Main ingredients 🥩
eggsgreen onions
Lee Yeon-bok's Super Simple Chinese-style Egg Soup
A soft, fluffy Chinese-restaurant-style egg soup made in just one minute with seasoned salt and one egg.
🙋 Recommended for
- ⭐ Those who want a light, clean soup to cut the grease when paired with fried rice, omurice, or jajangbap.
- ⭐ Those who want to make a warm, comforting soup in just one minute with minimal ingredients on a busy morning.
Ingredients needed 🛒1 servings
- 1 egg
- 300ml water
- 1/5 tsp seasoned salt
- a little green onion
Recipe 🍳
- Pour 300ml of water into a pot and bring it to a rolling boil over high heat.
- When the water is boiling vigorously, add 1/5 tsp of seasoned salt to season the broth and give it a clean flavor.
- Beat 1 egg in a bowl in advance, then gently drizzle it into the boiling broth in a circular motion.
- When the egg floats up in fluffy clouds, immediately turn off the heat, pour into a bowl, and garnish with chopped green onions.
- Put 300ml water in a pot and bring to a boil.
- When boiling, season the broth with seasoned salt.
- Pour in the beaten egg in a circular motion and cook gently.
- Transfer to a bowl and top with green onion as garnish.
Cooking tips 💡
- The key to a clean Chinese-style egg soup is not stirring after adding the egg; let it puff up naturally by itself. Stirring immediately will make the soup cloudy and messy.
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