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How to Make Korean Egg Drop Soup

Easy and quick Korean egg soup recipe

Prep Time
3 mins
Cook Time
3 mins
Total Time
10 mins
Servings: 4
Calories: 51 kcal
Course: Soup
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. 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.
  2. 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

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

% 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.