Chive Soup recipe - ingredients, nutrition and when to eat it
A clear, fragrant soup made by adding chives and beaten egg to an anchovy broth. It’s comforting for lunch or dinner when you’re craving a warm, soothing soup.
Vegetables · 15 minutes to cook
Nutrition (per 525g serving): 118 kcal · protein 13.4g · carbohydrate 4.1g · fat 5.2g · sodium 496.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Chives lose their aroma and texture if boiled too long, so add them at the end.
Tips: Stirring vigorously as soon as you add the beaten egg can make the broth cloudy.
Tips: The saltiness of doenjang varies by brand, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Water — 400 ml
- Dried anchovies — 8 pc
- Garlic chives — 1 handful
- Egg — 1 pc
- Korean soybean paste — 1 tsp
- Garlic — 1 tsp
- Green onion — 1 Tbsp