Super Simple Egg and Dumpling Soup
The Easiest Hack for Egg and Dumpling Soup (No Broth Needed!)
Tired of making broth? This quick and delicious egg and dumpling soup uses beef bouillon powder for incredible flavor in a fraction of the time. It’s a perfect, comforting meal for busy days.
Main Ingredients- 2 fresh eggs
- 10 frozen dumplings
- 1 liter (1000ml) water
- 1/2 medium onion
- 1/3 bunch green onions (scallions)
Seasoning- 2 tablespoons soy sauce (30ml)
- 1 teaspoon salt (5ml)
- A pinch of black pepper
- 2 tablespoons beef bouillon powder (30ml)
- 2 tablespoons soy sauce (30ml)
- 1 teaspoon salt (5ml)
- A pinch of black pepper
- 2 tablespoons beef bouillon powder (30ml)
Cooking Instructions
Step 1
First, pour 1 liter (1000ml) of water into a pot and bring it to a rolling boil over high heat. This will be the base for your flavorful soup.
Step 2
While the water is heating, crack 2 eggs into a bowl. Whisk them thoroughly to remove the chalazae (the white stringy bits) and set aside. Thinly slice half an onion, and finely chop about 1/3 of a bunch of green onions.
Step 3
Once the water reaches a vigorous boil, add the sliced onions. Now, season the broth by adding 2 tablespoons of soy sauce (30ml), 1 teaspoon of salt (5ml), and a pinch of black pepper. Finally, stir in 2 tablespoons of beef bouillon powder (30ml) for a rich, savory depth.
Step 4
Add the chopped green onions and the 10 frozen dumplings to the pot. Let them cook for about 2 minutes, or until the dumplings begin to float. Then, gently swirl the soup with a spoon to create a vortex, and slowly pour the beaten egg mixture into the swirling water.
Step 5
As the egg begins to set and form ribbons, gently stir the soup just two or three times to create delicate strands. Immediately turn off the heat. Be careful not to over-stir, as this can make the soup cloudy.
