Seonkyoung Longest's Korean-Style Egg Soup

Name: Seonkyoung Longest's Korean-Style Egg Soup
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1.5 cups anchovy-kelp broth; 1 egg; a little minced garlic; a little large green onion; a little salt; a little black pepper

A clean and refreshing Korean-style egg soup made with minced garlic and anchovy-kelp broth

10 min Difficulty Very easy Soups & stews

Main ingredients

egg anchovy-kelp broth minced garlic large green onion

Ingredients needed

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egg anchovy-kelp broth minced garlic large green onion

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1 servings

Recipe

Prepare the anchovy-kelp broth. Season the egg with salt and black pepper, then beat well.
Add the broth and minced garlic to a pot and bring to a boil over high heat.
When the broth is boiling vigorously, pour in the beaten egg.
Wait without stirring until the egg cooks into soft, fluffy curds and floats to the surface.
Add the chopped large green onion, adjust the seasoning with salt and black pepper if needed, then turn off the heat.

Boil the broth and garlic, and prepare the beaten egg.
Pour the egg into the boiling broth and let it cook.
Add large green onion, season with salt and black pepper, and finish.

Cooking tips

Do not add starch slurry to maintain a clean and clear broth flavor.
If you stir immediately after adding the egg, the broth will become cloudy, so let it sit for a moment to cook.

Recommended for

Those who need a quick clear soup to make on busy mornings.
Those looking for a clean side soup to accompany a spicy main dish.

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