Simple and Spicy Egg Drop Soup
A Warm and Comforting Spicy Egg Soup Recipe
Late one night, my daughter announced she wanted kimbap. I had leftover seasoned burdock root and pickled radish from earlier, so I planned to make kimbap. However, when I went to make it, I realized I was out of eggs! I sent my daughter to the downstairs fridge to get some, and she returned with an entire carton. I was making three rolls of kimbap, so I cracked six eggs, fried them into thick patties, and made the kimbap. But there was simply no room for the remaining eggs in the downstairs fridge.
After we finished the delicious kimbap and cleaned up, I couldn’t stop thinking about the eggs that would have to spend the night on the kitchen island. I decided to grab a stalk of green onion from the yard and quickly whip up some egg soup with the leftover eggs. When my daughter asked what I was doing, I told her I was making egg soup. She asked, ‘Out of the blue?’ Which was understandable, since I could have just put the eggs back in the fridge! But the egg soup I made turned out to be incredibly delicious! It was a simple yet satisfying meal. Sometimes, unexpected ingredients can lead to the best dishes. How about you try making some delicious egg soup with your leftover eggs today?
Ingredients
- 2 large eggs
- 3 cups water (approx. 600ml)
- 5 dried anchovies for broth
- 1/4 tsp salt
- 0.5 Tbsp soy sauce for soup (guk-ganjang)
- 2 Tbsp chopped green onions
- 0.3 Tbsp minced garlic
- 1-2 small dried chili peppers or fresh chili peppers (adjust to taste)
Cooking Instructions
Step 1
In a pot, add 3 cups (approx. 600ml) of water and the 5 dried anchovies. Simmer to create a rich anchovy broth. Using a generous amount of anchovies relative to the water will result in a deeper, more flavorful broth.
Step 2
Once the broth has sufficiently steeped, remove the anchovies using a sieve or slotted spoon. It’s important to remove them properly to avoid any bitterness.
Step 3
The removed anchovies (if they are large and good quality) can be given as a snack to children or reused for making broth.
Step 4
In a bowl, crack 2 eggs and beat them lightly to break the yolks and remove the chalazae (the white stringy bits). Whisk gently to avoid creating too much foam.
Step 5
When the anchovy broth begins to boil, add 0.5 Tbsp of soy sauce for soup (guk-ganjang). Adding this first will enhance the umami flavor.
Step 6
Next, add 1/4 tsp of salt to season. It’s best to taste and adjust the saltiness as needed.
Step 7
As the broth returns to a boil, slowly drizzle the beaten eggs into the pot in a circular motion along the edges. As the eggs cook, they will form soft, fluffy curds, creating a wonderful texture.
Step 8
Once the egg is mostly cooked, add the chopped green onions and 0.3 Tbsp of minced garlic to infuse the soup with aroma.
Step 9
For a spicy kick, add 1-2 deseeded small dried chili peppers or fresh chili peppers. Simmer for another 1-2 minutes, then turn off the heat. Your delicious egg drop soup, with its refreshing and slightly spicy broth, is now ready!
