Lee Yeon-bok's Super Simple Chinese-style Egg Soup

Name: Lee Yeon-bok's Super Simple Chinese-style Egg Soup
Cook time: 3 min
Total time: 3 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 egg; 300ml water; 1/5 tsp seasoned salt; a little green onion

A soft, fluffy Chinese-restaurant-style egg soup made in just one minute with seasoned salt and one egg.

3 min Difficulty Easy Soups & stews

Main ingredients

eggs green onions

Ingredients needed 1 servings

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eggs green onions

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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.

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.

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