Korean · PANTRYHOP RECIPE
Korean Egg Drop Soup
15 minutes · 4 servings · vegetarian
A simple Korean-style egg soup, close to the comforting home version people know.
Ingredients
Check you have the quantities below.
- 5 cups water or light broth
- 2 egg
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 scallion, sliced
- 1 tsp sesame oil
Let’s make it
- Bring water or broth to a gentle boil and add salt and soy sauce.
- Beat the eggs and slowly drizzle them into the soup while stirring gently.
- Simmer 1 minute until the egg is fully cooked into soft ribbons.
- Stir in scallion and sesame oil and serve hot.
A very mild soup that is easy to eat with rice.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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