Spicy Shrimp and Egg Soup
Recommended Dinner Menu: Spicy Shrimp and Egg Soup Recipe – How to Make a Flavorful Egg Soup with Shrimp
Today, I’d like to recommend Shrimp and Egg Soup as a wonderful dinner option. This is an egg soup made spicy with the addition of shrimp. While egg soup is often enjoyed clear with ingredients like dried pollack or tofu, today we’re making it with a spicy kick, turning it into an egg soup. I highly recommend this as a hangover cure soup. When you feel a cold coming on during season changes, a bowl of this spicy shrimp and egg soup with rice will warm you up from the inside out and leave you feeling satisfied. Shall we get started on making this delicious spicy shrimp and egg soup?
Ingredients- Medium-sized white shrimp meat (about 15-16 pieces)
- 4 large eggs
- 500ml anchovy and kelp broth (approx. 2 cups)
- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted shrimp (saeujeot) (adjust to taste)
- 1 Tbsp soup soy sauce (ganjang)
- 1 handful of green onions (about 1/2 cup), thinly sliced
Cooking Instructions
Step 1
First, prepare the shrimp. Use about 15-16 medium-sized white shrimp. Remove the shells and devein the shrimp, then rinse them thoroughly. Pat them dry with paper towels.
Step 2
Crack 4 eggs into a bowl. Remove the chalazae (the stringy white bits) and lightly beat the eggs with a fork or whisk until just combined. Don’t overbeat them.
Step 3
In a pot, combine 1 tablespoon of cooking oil and 1 tablespoon of sesame oil. This blend enhances the flavor.
Step 4
Add the thinly sliced green onions (about a handful) to the pot. Sauté them over medium-low heat until they become fragrant and slightly softened, creating ‘green onion oil’.
Step 5
Once the green onions are lightly browned, add the prepared shrimp meat. Sauté them together with the green onions until the shrimp turn pink.
Step 6
When the shrimp start to turn reddish, add 1 tablespoon of gochugaru (Korean chili flakes) to the pot. Stir-fry over medium heat for about 30 seconds to 1 minute, allowing the chili oil to develop. Be careful not to burn the gochugaru; medium or medium-low heat is best.
Step 7
Pour in 500ml of anchovy and kelp broth. Bring the soup to a boil, then let it simmer for a few minutes to let the flavors meld together.
Step 8
Once the broth is boiling, add 1 tablespoon of soup soy sauce (ganjang) for the initial seasoning. This adds a deep savory note.
Step 9
Now, slowly drizzle the beaten eggs into the simmering broth in a circular motion. After pouring the egg, let it set for about 10-20 seconds without stirring. This allows the egg to cook into larger curds.
Step 10
Once you see the egg starting to form soft curds, gently stir the soup with chopsticks or a spoon to break the egg into bite-sized pieces. Keep an eye on the soup as it can boil over quickly once the egg is added, so adjust the heat accordingly.
Step 11
Finally, season the soup with salted shrimp (saeujeot) for a savory and slightly salty flavor. I recommend starting with 1/2 tablespoon and adding more to taste, as saeujeot can be quite potent. Adjust until the seasoning is just right. Your delicious spicy shrimp and egg soup is now complete!
Step 12
Enjoy the delightful combination of fluffy, tender egg and chewy shrimp! The rich, spicy broth flavored with chili oil is perfect for enjoying with a bowl of rice. If you’re tired of plain egg soup, try making this ‘Spicy Shrimp and Egg Soup’ for a special meal. It’s a wonderful dish for chilly days or when you need a comforting and satisfying meal!
