Main ingredients 🥩
Soybean curdEggGreen onionStore-bought anchovy stock essenceShrimp pasteGarlic
Okjubu's Super Simple Soybean Curd Egg Soup
A smooth, quick soup made in just 5 minutes using store-bought anchovy stock essence—no need to stand by the stove for long.
🙋 Recommended for
- ⭐ People needing a quick, warm soup on busy mornings
- ⭐ Those seeking a mild, soothing hangover remedy without strong flavors
Ingredients needed 🛒2 servings
- Soybean curd 1 pack
- Egg 2 pieces
- Green onion 2 stalks
- Water 500ml
- All-purpose anchovy stock essence 2 tablespoons
- Shrimp paste 0.5 tablespoon
- Minced garlic 1 tablespoon
- Pepper a pinch
Recipe 🍳
- Pour 500ml of water into a pot and add 2 tablespoons of store-bought anchovy stock essence. Bring to a gentle boil.
- Whisk 2 eggs until smooth, and finely chop the green onion.
- Once the broth starts boiling, cut the soybean curd into large chunks and add it directly to the pot. Add 0.5 tablespoon of shrimp paste, 1 tablespoon of minced garlic, and a pinch of pepper. Adjust seasoning.
- When the soup begins to bubble again, slowly pour the beaten egg mixture around the edges of the pot. Let it sit undisturbed until the eggs become soft and fluffy.
- Finally, sprinkle the finely chopped green onion on top, gently mix, and turn off the heat.
- Mix anchovy stock essence into water and bring to a boil. Whisk the eggs.
- Add soybean curd, shrimp paste, minced garlic, and pepper to the boiling broth.
- Pour in the egg mixture around the edge, cook until set, then add green onion to finish.
Cooking tips 💡
- Do not stir immediately after adding the egg mixture—this will make the broth cloudy and cause the eggs to break apart. Let them cook undisturbed until softly set, then gently mix.
- For better umami and freshness, adjust seasoning with shrimp paste instead of salt if needed.
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