Simple Mandu (Dumpling) Egg Drop Soup
Perfect for Breakfast! Soft and Fluffy Mandu Egg Drop Soup
Here’s a wonderfully soft and comforting dish, perfect for those mornings when your appetite is a bit low. We’re using quick-cooking frozen dumplings, enhanced with savory saeujeot (fermented shrimp paste) for flavor and seasoning. Plenty of eggs are swirled in, creating a soup that’s heartier than a steamed egg but less soupy than a typical egg drop soup – it’s the perfect balance! This Mandu Egg Drop Soup is satisfying enough to be a complete meal on its own, even without rice.
Main Ingredients- 15 frozen mandu (dumplings)
- 3 large eggs
- 1 stalk green onion
- 2.5 cups water (approx. 600ml)
Cooking Instructions
Step 1
In a ttukbaegi (earthenware pot), add 15 frozen mandu. Add 1/2 Tbsp of saeujeot. Finely chop the white parts of 1 green onion and add them to the pot.
Step 2
Pour in 2.5 cups (about 600ml) of water. Stir everything gently to combine, then bring to a boil over high heat.
Step 3
In a separate bowl, crack 3 large eggs. Add a pinch of black pepper and whisk thoroughly until well combined. Finely chop the green parts of the green onion and mix them into the egg mixture.
Step 4
Once the soup is boiling vigorously and the dumplings are cooked through, stir the soup continuously with a ladle to prevent the eggs from sticking to the bottom or clumping. Slowly drizzle in the prepared egg mixture while stirring. Continue to cook, stirring gently, until the eggs are set and cooked through.
