Sung Si-kyung's Green Onion Egg Soup
A super-simple egg soup made clean and smooth in just 10 minutes without stock, using chicken stock powder and soy sauce for flavor.
Ingredients needed 1 servings
Recipe
Cooking tips
- Adding too much soy sauce will make the broth color murky and dark, so use only a small amount for aroma and season mainly with salt for a clean taste.
- To truly capture the spicy, refreshing feel of Chinese-restaurant-style egg soup, generously sprinkle pure black pepper at the end to enhance the flavor.
- If the egg is heated too long after adding, the texture becomes tough and dry, so finish cooking quickly while it's still soft.
Recommended for
- Those who need a 10-minute super-simple soup recipe to accompany fried rice or spicy stir-fried dishes.
- Those who want to make a savory, clean egg soup without separate stock ingredients.
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