Simple and Delicious Egg and Seaweed Soup
The Perfect Pairing for Fried Rice and Rice Bowls! Super Simple Egg and Seaweed Soup Recipe
When you’re wondering what to cook, here’s a warm and hearty egg and seaweed soup that will tantalize your taste buds when served with fried rice or rice bowls. It’s an easy recipe anyone can follow, boasting a clear and refreshing broth. The harmony of savory seaweed and tender egg is truly wonderful.
Main Ingredients for Your Egg and Seaweed Soup- 2 fresh eggs
- 2 sheets of roasted seaweed (gim)
- Salt to taste
- Chopped green onions for garnish
Ingredients for the Deep and Refreshing Broth- Approx. 600ml water
- 2 dried anchovies (deppori) for a refreshing taste
- 10 dried anchovies (myeolchi) for umami
- 1 piece of dried kelp (dashima) 5cm x 5cm for deep flavor
- 1 Tbsp cooking wine (cheongju) to remove fishiness
- Approx. 600ml water
- 2 dried anchovies (deppori) for a refreshing taste
- 10 dried anchovies (myeolchi) for umami
- 1 piece of dried kelp (dashima) 5cm x 5cm for deep flavor
- 1 Tbsp cooking wine (cheongju) to remove fishiness
Cooking Instructions
Step 1
First, let’s carefully prepare the fundamental broth for our soup. In a pot, combine water (approx. 600ml) with the deppori anchovies, myeolchi anchovies, and dashima kelp. Bring it to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low to allow the flavors to gently infuse into the water.
Step 2
After about 10 minutes of simmering, remove the dashima kelp. Boiling kelp for too long can result in a bitter taste. Continue to simmer the myeolchi and deppori anchovies for another 10-15 minutes over medium-low heat to achieve a deep and refreshing broth flavor.
Step 3
Now, strain the broth to remove the anchovies and deppori, ensuring you have a clear liquid. Return the clear broth to the stove over high heat and add 1 tablespoon of cooking wine (cheongju). This step helps eliminate any fishy odors and enhances the overall flavor, making the soup much cleaner tasting.
Step 4
Crack the 2 eggs into a bowl. Add a pinch of salt to balance the flavors. Using chopsticks or a whisk, gently beat the eggs until the yolks and whites are well combined. Avoid over-whipping, as too much foam can affect the texture; aim for a smooth, even consistency.
Step 5
It’s best to use regular roasted seaweed sheets (like those for kimbap). Lightly toast the seaweed sheets over an open flame, turning them once on each side. This toasting process enhances the crispiness and nutty aroma of the seaweed, making it even more delicious. Be careful not to burn them; just a light toast is perfect.
Step 6
Once toasted, place the seaweed sheets into a plastic bag and crumble them into small pieces using your hands or a rolling pin. Try not to crumble them too finely; slightly larger pieces will provide a better texture in the soup.
Step 7
Season the broth with soy sauce or salt to your liking. I added just a pinch of salt as I prefer less saltiness, but feel free to adjust the amount according to your taste. This step adds the perfect flavor to the clear, refreshing broth base.
Step 8
Once the broth begins to simmer, slowly drizzle the beaten eggs into the pot in a circular motion along the edges. As the egg starts to set, immediately turn off the heat and cover the pot. Let it steam for about 30 seconds to 1 minute. This allows the egg to cook gently into soft ribbons that disperse beautifully in the soup. After steaming, remove the lid and gently stir to combine the egg with the broth.
Step 9
Place the crumbled toasted seaweed into your serving bowl. The crispy, roasted seaweed pieces will add a wonderful depth of flavor to the egg soup.
Step 10
Carefully ladle the warm egg soup over the seaweed in the bowl. Your delicious egg and seaweed soup is now complete! It’s the perfect accompaniment to fried rice or rice bowls, making for a satisfying meal 🙂
Step 11
Finally, garnish with freshly chopped green onions and a sprinkle of pepper, if desired, for an extra aromatic touch that enhances the overall flavor.
