Korean Egg Drop Soup Recipe
A light, homemade soup with delicate egg dumplings that form without kneading – you simply pour the egg mixture in a thin stream into hot broth. In Korea, such simple soups are often served on weekdays as a quick, soothing lunch or dinner, especially when someone is tired or has a cold. The flavors are a bit like Polish chicken broth with poured noodles, but with a distinct Korean touch of soy sauce and sesame.
This soup combines the comforting familiarity of egg drop soups with a distinctly Korean character from soy sauce, sesame, and spring onion. It is quick to make, uses simple ingredients, and feels both light and nourishing – ideal for busy days or when you need something warm and soothing.
Chef's tips
Beat the eggs very well so the mixture is completely smooth – this helps create even, delicate ribbons instead of clumps. When pouring the egg, keep the stream as thin as possible and stir the soup gently but constantly. Taste the broth before adding extra salt, because different soy sauces vary in saltiness.
How to serve
Serve the soup very hot, with freshly cooked rice on the side or directly in the bowl. You can sprinkle extra sliced spring onion or toasted sesame seeds on top. For a more filling meal, serve with kimchi or a simple Korean-style cucumber salad.
Ingredients
- chicken broth it can be made from a stock cube, but homemade will be tastier - 1 l
- eggs - 3 piece
- soy sauce preferably light - 2 tablespoons
- garlic finely chopped or grated - 2 cloves
- carrot cut into thin half-slices - 1 piece
- spring onion cut into thin slices, white and green parts separated - 2 piece
- sesame oil for finishing the soup - 1 teaspoon
- salt to taste, carefully, because soy sauce is salty
- black pepper freshly ground, to taste
- potato starch optional, for light thickening - 1 teaspoon
- water for mixing the starch, if you use it - 2 tablespoons
Preparation
- Pour the chicken broth into a pot, add the carrot and the white part of the spring onion. Bring to a boil, then reduce the heat to medium and cook for about 8–10 minutes, until the carrot softens.
- Add the garlic and soy sauce, stir, and cook for another 2–3 minutes over medium heat.
- If you want to slightly thicken the soup, mix the potato starch with 2 tablespoons of cold water, pour it into the pot in a thin stream while stirring constantly, and cook for 1–2 minutes until the soup thickens slightly.
- Crack the eggs into a bowl and beat thoroughly with a fork or whisk until the mixture is uniform.
- Reduce the heat so the soup is only gently simmering. With one hand, stir the soup in a circular motion with a spoon, and with the other, pour in the egg mixture in a very thin stream. Thin, soft egg ribbons will form. Cook for another 1–2 minutes, until the egg is fully set.
- Finally, add the green part of the spring onion and the sesame oil, season with pepper and, if needed, a little salt. Serve immediately while the soup is hot and the egg is soft but set.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce i podgrzewaj powoli na małym ogniu, nie doprowadzając do gwałtownego wrzenia, aby jajko nie stało się gumowate.
