Korean · Dinner
Egg Drop Soup with Vegetables
A light Korean-style soup built on savoury anchovy-kombu broth, thickened faintly with cornstarch and finished by streaming beaten egg through the simmering liquid for silky ribbons. Carrot, zucchini, scallion and mushroom add colour and bite, with sesame oil and white pepper rounding the finish.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
188Calories
17.3gProtein
9.5gFat
9.8gCarbs
4.1gSugar
1.6gFiber
1380mgSodium
742mgChol
2.5gSat Fat
480mgPotassium
75mgCalcium
1.8mgIron
1.7mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
herb-salt
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Julienne the carrot and zucchini, slice the mushrooms and scallion, mince the garlic, and beat the egg until uniform.
2
Simmer
Combine water, chicken stock, kombu and anchovies in a small saucepan; bring to a gentle simmer over medium heat for 5 minutes, then remove kombu and anchovies.
3
Saute
Add garlic to the broth and simmer for 30 seconds, then stir in carrot, zucchini and mushroom and simmer for 3 minutes until carrot softens.
4
Thicken
Stir cornstarch slurry into simmering broth and cook over medium-low heat for 1 minute until lightly glossy and coats the spoon.
5
Temper
Reduce heat to low, drizzle beaten egg through the simmering broth in a thin stream while stirring gently in one direction for silky ribbons.
6
Finish
Stir in soy sauce, salt, white pepper and sesame oil, then simmer over low heat for 30 seconds until evenly distributed.
7
Plate
Ladle the soup into a deep bowl and scatter the scallion over the surface before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g)
- 2 cup480ml chicken stock
- 2 cup480ml water
- 22 kombu strip (6g)
- 44 dried anchovies (8g)
- 11 carrot (120g)
- 11 zucchini (160g)
- 44 mushroom caps (50g)
- 22 scallion (30g)
- 2 clove2 clove garlic (6g)
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
