This Man's Cook Simple Egg Soup

• myeongran-jjeot 400g
• radish 300g
• onion 1/2
• tofu 1/2 block
• green onion white part
• watercress half bunch
• kelp 4g
• dried anchovies 10 pieces
• water 2L
• red pepper powder 4 tablespoons
• mirin 2 tablespoons
• shrimp paste 1 tablespoon
• soy sauce 1 tablespoon
• minced garlic 2 tablespoons

Recipe 🍳

Cooking tips 💡

• Cutting myeongran-jjeot into even, moderate-sized pieces ensures that its saltiness, internal texture, and umami flavor dissolve well into the broth, enhancing depth of flavor.
• Always sauté dried anchovies and kelp in the pot before adding water to eliminate their characteristic fishy odor and bitterness.
• If the final seasoning seems too light, add a small amount of shrimp paste instead of soy sauce—this keeps the broth clear and clean-tasting.

Recommended for 🙋

• ⭐Those who want to enjoy a spicy and refreshing soup at home with minimal effort.
• ⭐People looking to make a clean, flavorful egg soup without the hassle of preparing raw eggs.
• ⭐Those seeking a deep, savory broth perfect as a soju accompaniment or hangover remedy.