Korean Egg Drop Soup Recipes

KOREAN EGG DROP SOUP RECIPE

Korean Egg Drop Soup Recipe image

If you are a fan of Korean cuisine, then you must have heard about this delicious recipe. Korean egg drop soup is an easy-to-make recipe that you can whip up in less than 15 minutes. Made with stock, eggs and soya sauce, this soup recipe can be made by even those who are new cooks. Pair it up with noodles, rice or any side dish of your choice to make a wholesome meal. The garnish of spring onions, in the end, adds a crunchy texture to the soup which complements the flavour of eggs. Do try this popular Korean soup recipe, rate it and let us know how it turned out to be.

Provided by TNN

Categories Appetizers

Time 10m

Yield 2

Number Of Ingredients 5

Ingredients

3 cup veg stock
3 cup egg
1/2 teaspoon salt
1 tablespoon soy sauce
1 stalks green onion

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.

Nutrition Facts : ServingSize 1 bowl, Calories 99 cal

HOW TO MAKE KOREAN EGG DROP SOUP

How to Make Korean Egg Drop Soup image

Easy and quick Korean egg soup recipe

Provided by Sue | My Korean Kitchen

Categories Soup

Time 10m

Number Of Ingredients 6

Ingredients

4 1/2 cups Korean soup stock ((dried kelp and dried anchovy stock))
3 eggs ((or 4 eggs), beaten)
1 tsp soy sauce ((regular))
1/4 tsp fine sea salt (or more to taste)
1 stalk green onion (, thinly sliced)
sesame oil ((optional), , 1/8 tsp per serving bowl)

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.

Nutrition Facts : Calories 51 kcal, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 123 mg, Sodium 284 mg, ServingSize 1 serving

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Egg Drop Soup (Better than Restaurant Quality!) image

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

Ingredients

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

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.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

KOREAN-STYLE EGG DROP SOUP

Korean-Style Egg Drop Soup image

This Korean-style egg drop soup is a great last-minute meal that is quick and easy to prepare. Serve with a bowl of rice for a cozy and filling meal.

Provided by whiteblankspace

Categories Main Course

Number Of Ingredients 9

Ingredients

4 cups chicken broth
1 large potato (chopped to 1" cubes)
5 shiitake mushrooms (stems removed and thinly sliced)
half of an onion (thinly sliced)
3 green onions (chopped, greens and whites separated)
3 Nellie's Free Range Eggs
1 tbsp soy sauce
2 tsp minced garlic
salt and pepper to taste

Steps:

Add broth to a large pot and bring to a simmer.
Add potato, mushrooms, onion, and white part of the green onions. Bring to a boil, then lower the heat and cook for 10 minutes.
Meanwhile, beat eggs in a cup.
Once the potato is fork-tender, add soy sauce and garlic. Add salt and pepper to taste.
Pour beaten eggs into the soup in several intervals. Do not stir until the eggs are set.
Once eggs are set, turn off the heat and stir to combine. Garnish with the green parts of the green onions. Serve with rice.

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