This Man's Cook Scallion Egg Soup

Name: This Man's Cook Scallion Egg Soup
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Egg 3 pieces; Mirin 1 tablespoon; Salt 3 pinches; Scallion 3 stalks; Crami 1 piece; Water 1 cup and a half (300ml); Coin broth 1 piece; Pepper a little; Sesame oil half tablespoon

A super quick and easy scallion egg soup made in just 5 minutes using coin broth, eggs, and scallions—perfect for busy mornings.

🙋 Recommended for

⭐ People looking for a quick and warm meal during busy mornings
⭐ Those seeking a smooth, mild diet that’s easy on digestion

5 min Difficulty Very easy Soups & stews

Main ingredients 🥩

EggScallionCramiCoin broth

Tags 🏷️

Super simple Soup dish Fridge cleanout

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Egg 3 pieces
Mirin 1 tablespoon
Salt 3 pinches
Scallion 3 stalks
Crami 1 piece
Water 1 cup and a half (300ml)
Coin broth 1 piece
Pepper a little

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Egg Scallion Crami Coin broth

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Recipe 🍳

In a bowl, crack the eggs and mix in 1 tablespoon of mirin and 3 pinches of salt, stirring gently until the egg strands are fully broken and the mixture is smooth.
Cut the scallions into about 3cm lengths, and tear the crami into small pieces.
Pour 300ml of water into a non-stick pan, add 1 piece of coin broth, and bring to a boil over high heat.
Once boiling, add the chopped scallions and crami, then add 2 more pinches of salt to adjust seasoning.
Slowly pour the prepared egg mixture in a circular motion, then gently stir once to evenly distribute the ingredients while waiting for the eggs to cook through.
When the eggs are cooked, sprinkle a little pepper and drizzle half a tablespoon of sesame oil around the surface to add richness and effectively reduce any eggy odor.

Mix eggs with mirin and salt; prepare scallions and crami into bite-sized pieces.
Boil water and coin broth in a pan, then add scallions, crami, and egg mixture in order.
After the eggs are cooked, sprinkle pepper and drizzle sesame oil to finish.

Cooking tips 💡

Make sure to fully break up the egg strands so the egg mixture becomes soft and fluffy when cooked in the broth.
If scallions aren't available, thin slices of green onion can be used as a substitute and still pair well with the eggs.
Add sesame oil right before turning off the heat to preserve its aroma and effectively neutralize the eggy smell.

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