Seonkyoung Longest Japanese-Style Egg Soup

Name: Seonkyoung Longest Japanese-Style Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1.5 cups kombu broth; 1 egg; 1 teaspoon tsuyu; a little grated ginger; 1.5 teaspoons cornstarch; 2 teaspoons water; a little large green onion; a little salt; a little black pepper

A Japanese-style egg soup thickened with cornstarch, enriched with tsuyu and grated ginger in a kombu broth

10 min Difficulty Easy Soups & stews

Main ingredients

egg kombu broth tsuyu ginger cornstarch large green onion

Ingredients needed

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egg kombu broth tsuyu ginger cornstarch large green onion

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1 servings

Recipe

Mix 1.5 teaspoons cornstarch with 2 teaspoons water to make a slurry. Beat the egg with a little salt and black pepper.
In a pot, bring the kombu broth, tsuyu, and grated ginger to a boil.
When the broth boils, lower the heat slightly and stir in the cornstarch slurry to thicken the soup.
Once the soup thickens, slowly drizzle in the beaten egg in a thin stream.
When the egg is softly cooked and floats to the surface, turn off the heat and top with chopped large green onion.