How to Make Korean Egg Drop Soup
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6 reviews
Excellent
How to Make Korean Egg Drop Soup
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Easy and quick Korean egg soup recipe
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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
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Instructions
- 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 Information
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Calories
51kcal
(3%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
123mg
(41%)
Sodium
284mg
(12%)
Potassium
52mg
(1%)
Vitamin A
210IU
(4%)
Vitamin C
0.6mg
(1%)
Calcium
25mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 284mg | 12% |
| Potassium | 52mg | 1% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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