Korean Egg Drop Soup Food

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.

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.

EGG DROP SOUP

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.

ASIAN EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
• Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
• Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
• In a separate bowl whisk together eggs.
• Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
• Egg should cook immediately.