Ttukdak Hyung's Chinese-Style Egg Soup
A soft egg soup with the signature cloud-like texture of Chinese restaurants, made with an anchovy sauce and mirin base and strained egg mixture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Even if it's a bit of a hassle, straining the egg mixture through a sieve prevents lumping and gives you the melt-in-your-mouth soft texture characteristic of Chinese restaurants.
- If you stir the soup immediately after adding the egg, the egg will break apart and make the broth cloudy. Wait for the eggs to set and rise naturally from the heat for a clear soup.
Recommended for
- Those who need a clear soup that pairs perfectly with jajangmyeon, jajangbap, or fried rice.
- Those who want to make a deeply flavorful soup in 5 minutes with just eggs and chives when no other ingredients are available.
- Those looking for a mild, non-spicy soup that kids can slurp up without fuss.
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