Scallion and Egg Drop Soup: Clear and Refreshing (No Shrimp Paste)
Easy Scallion and Egg Drop Soup Recipe with Anchovy Broth (No Shrimp Paste)
As the weather turns cooler, a warm and comforting bowl of soup is just what we need at the dinner table. While traditional egg drop soup is often seasoned with shrimp paste, today we’re making a wonderfully clean and savory scallion and egg drop soup using only anchovy broth. It’s incredibly easy and delicious, perfect for adding warmth to your meal!
Main Ingredients- 2 fresh eggs
- 5-6 dried anchovies (for broth)
- 3-4 pieces dried kelp (approx. 10cm x 10cm)
- 1 handful scallions (cut into 3cm lengths)
- 1/2 Tbsp minced garlic
Seasoning- 1 tsp salt
- A little soy sauce for soup (optional, for added umami)
- 1 tsp salt
- A little soy sauce for soup (optional, for added umami)
Cooking Instructions
Step 1
In a bowl, crack 2 fresh eggs and whisk them gently until well combined, but avoid creating too much foam. Set aside.
Step 2
To remove any fishy smell, lightly toast the dried anchovies in a dry pan or microwave them for about 1 minute before using them for the broth. This will result in a cleaner-tasting broth. It’s best to remove the insides of the anchovies after toasting or microwaving.
Step 3
Pour 500ml of cold water into a pot. Add the prepared anchovies and kelp. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently for about 15 minutes to extract a flavorful broth. To prevent a bitter taste from the kelp, remove it after about 5 minutes of simmering.
Step 4
Remove the anchovies and kelp from the well-infused broth. Slowly pour the whisked egg mixture into the simmering broth along the edge of the pot. Gently stir with chopsticks or a ladle to create delicate ribbons of egg.
Step 5
Once the egg begins to set and form soft curds, add 1/2 Tbsp of minced garlic. Season with 1 tsp of salt for the base flavor. If you’d like an extra boost of umami, add a small amount of soy sauce for soup, though it’s delicious even without it.
Step 6
Continue to simmer for another 3-5 minutes until the egg is fully cooked and the flavors have melded. Just before turning off the heat, stir in the chopped scallions. Let it simmer for a moment more, then serve hot. Enjoy your delicious scallion and egg drop soup!
