Soft Egg and Dumpling Soup
How to Make Egg and Dumpling Soup: A Simple Recipe for a Hearty Morning Meal with Frozen Dumplings, Potatoes, and Eggs
Here’s a recipe for a fluffy and soft egg and dumpling soup, perfect for warming up on chilly days. It’s quick and easy to make, making it an ideal breakfast soup, especially for weekends. This simple recipe is great for those living alone or new to cooking, so follow along and enjoy a delicious bowl!
Ingredients- 1.5L Water
- A handful of anchovies for broth (about 10-15)
- 1 sheet of kelp (approx. 10x10cm)
- 4-5 frozen dumplings
- 2 eggs
- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, in a deep pot, add 1.5L of water. Start by making a flavorful broth using dried anchovies and kelp. You can add dried shrimp or dried shiitake mushrooms for an even richer umami flavor. If you’re short on time, using a few bouillon cubes designed for soup broth is a convenient option.
Step 2
While the broth is simmering, prepare the ingredients for the soup. Small, bite-sized dumplings work well, but if you don’t have them, you can use frozen pan-fried dumplings meant for children. Prepare about 5 larger frozen dumplings. Also, have 2 eggs, 1 medium potato, and about 2 Tbsp of finely chopped green onions ready.
Step 3
We’ll use one medium-sized potato. If you don’t have a potato or prefer to omit it, the soup will still be delicious with just dumplings and eggs. Wash the potato thoroughly under running water, then peel it using a vegetable peeler. Slice the peeled potato into about 0.5cm thick rounds. Slicing them slightly thicker prevents them from breaking apart during cooking.
Step 4
Place the sliced potato pieces in a bowl of cold water to rinse off excess starch. This step helps keep the soup broth clear and gives the potato a pleasant, slightly firm texture.
Step 5
We’ll use 2 eggs for a richer flavor and creamier texture, especially since kids enjoy the soft, fluffy egg ribbons. Crack the eggs into a bowl and lightly beat them with a spoon, just enough to break the yolks and mix them. You can add a pinch or two of salt or 1 Tbsp of cooking wine (like mirin or sake) to help reduce any eggy smell.
Step 6
Once the broth has extracted enough flavor, strain out all the solids (anchovies, kelp, etc.) using a sieve. Add the sliced potatoes to the pot first and bring them to a boil. We started with 1.5L of water, and it has reduced to about 1.3L. To account for further evaporation as ingredients cook, it’s a good idea to start with a slightly more generous amount of water when making the broth.
Step 7
When the potatoes are almost tender and translucent, add the frozen dumplings. Stir gently to prevent them from sticking to the bottom of the pot as they cook.
Step 8
Next, add 1 Tbsp of minced garlic. Freshly minced garlic offers a much more vibrant aroma and flavor compared to frozen garlic. Now, let’s season the soup. We’ll primarily use tuna extract (or fish sauce) and salt for seasoning. The potatoes and dumplings already provide a good amount of umami, but adding tuna extract will deepen the savory taste significantly.
Step 9
For the final step, slowly drizzle the beaten egg mixture over the surface of the simmering soup. A crucial tip here is to avoid stirring vigorously right after pouring the egg. Let it sit undisturbed for a moment so the egg can cook into beautiful, fluffy ribbons. Stirring too much will make the soup cloudy and less appealing.
Step 10
Once the egg has set into soft ribbons, gently stir it into the soup. Finally, add the chopped green onions and let it simmer for another moment to finish. Your delicious egg and dumpling soup is ready!
Step 11
Taste the soup and adjust the seasoning with salt if needed. A sprinkle of black pepper just before serving adds a nice finishing touch. Enjoy your meal!
