Seonkyoung Longest Japanese-Style Egg Soup
A Japanese-style egg soup thickened with cornstarch, enriched with tsuyu and grated ginger in a kombu broth
Ingredients needed 1 servings
Recipe
Cooking tips
- Stir the cornstarch slurry again just before adding it to prevent lumps.
- Too much grated ginger can make the soup bitter, so use a moderate amount.
Recommended for
- Those who want a subtle, gentle soup reminiscent of Japanese restaurants.
- Those who enjoy a warm, thick soup with hints of ginger and tsuyu.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Japanese-Style Miso Egg Soup
- Seonkyoung Longest's Korean-Style Egg Soup
- Ttukdak Hyung's Chinese-Style Egg Soup
- Lee Yeon-bok's Super Simple Chinese-style Egg Soup
- Yeo Kyung-rae's Chinese-Style Egg Soup
- Seonkyoung Longest Chinese-Style Egg Drop Soup
- Jung Ho-gyun's Chinese-Style Egg White Soup
- Maeil Matna Chinese-Style Egg Soup
- Yeo Kyung-rae's Egg Soup
- Kim Jin-soon's Potato Egg Soup
