Egg and Green Onion Soup recipe - ingredients, nutrition and when to eat it
This clear soup is made by whisking eggs into anchovy broth and adding green onions.
This clear soup is made by whisking eggs into anchovy broth and adding green onions. Its light broth, soft eggs, and fragrant green onions make it a nice, simple choice for breakfast or a late-night bite.
Soups & stews · 15 minutes to cook
Nutrition (per 528.9g serving): 90.8 kcal · protein 10.1g · carbohydrate 2.1g · fat 4.5g · sodium 443.3mg
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: After adding the beaten eggs, let them set before stirring so they form soft ribbons.
Tips: Lower the heat to medium-low before adding the eggs to keep the soup from boiling over.
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Ingredients (1 serving)
- Water — 450 ml
- Dried anchovies — 5 g
- Kelp — 1 g
- Egg — 1 pc
- Green onion — 0.3 pc
- Soy sauce — 0.5 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g