Korean Egg Drop Soup Recipes

KOREAN EGG DROP SOUP RECIPE

Steps:

• Take a pan. Add stock, soy sauce and salt to it. Give it a boil.
• Meanwhile, beat the three eggs in a bowl. Once the stock comes to a boil, drizzle the beaten eggs into the pan. Stir gently to break the eggs and let them cook on a medium flame for a few minutes until you see the chunks.
• Once cooked, pour into a bowl, garnish with chopped green onions and serve.

HOW TO MAKE KOREAN EGG DROP SOUP

Steps:

• Pour the dashi / soup stock in a sauce pan and add the soy sauce and the salt. Boil it over medium high heat. Once it's rolling boiling, reduce the heat to medium and drizzle the beaten egg into the pot. Let the eggs set for a few seconds then stir it gently to break up the egg. Boil it further 1 min then add the the green onion.
• Scoop out the soup into a bowl. Add a drop of sesame oil (about 1/8 tsp per bowl). Serve it warm with steamed rice.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

EGG DROP RAMEN NOODLE SOUP

Steps:

• Pour chicken stock and water into a large pot and bring to a boil.
• Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
• While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
• Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.