Rich and Simple Egg Drop Soup
How to Make a Super Simple, Clean, and Deep-Flavored Egg Drop Soup
In today’s health-conscious cooking, I was looking for a soup to pair with my bibimbap and stumbled upon an incredibly simple method for making egg drop soup without any broth. The resulting soup had such a profound flavor that it’s become a staple in my kitchen. With minimal ingredients and fantastic taste, I highly recommend trying this recipe!
Ingredients- 2 large eggs
- 2 Tbsp anchovy sauce (or fish sauce)
- 1 stalk green onion, thinly sliced
- Pinch of black pepper
- Pinch of MSG or umami seasoning (optional)
Cooking Instructions
Step 1
1. Prepare the Base: Pour about 700g (approximately 3 cups) of water into a pot. Add 2 tablespoons of anchovy sauce. Bring the water to a boil over high heat. While the water heats up, crack 2 eggs into a separate bowl and whisk them thoroughly until well combined. Once the water is boiling, add the thinly sliced green onion and reduce the heat to medium. Let it simmer gently for about 10 minutes to allow the green onion to release its fresh flavor into the broth.
Step 2
2. Add the Egg: Once the broth is boiling again, slowly ladle the whisked egg into the pot in a circular motion. Avoid stirring immediately after pouring the egg. Let the egg float and cook gently on its own. This technique creates beautiful, fluffy ribbons of egg in the soup.
Step 3
3. Enhance the Flavor: After the egg has mostly set and is floating in fluffy pieces, add a pinch of MSG or your preferred umami seasoning. This will add an extra layer of depth and savoriness to the broth. Adjust the amount to your preference.
Step 4
4. Season and Serve: Finish by sprinkling a pinch of black pepper for aroma. Taste the soup and adjust the seasoning if necessary. You can add a tiny bit more anchovy sauce or salt if needed. Let the soup simmer for another minute to allow all the flavors to meld together. Turn off the heat and serve immediately while it’s warm for the best taste.
