Egg Soup recipe - ingredients, nutrition and when to eat it
Egg Soup is a clear soup made by whisking eggs and green onions into anchovy broth.
Egg Soup is a clear soup made by whisking eggs and green onions into anchovy broth. It is soft and mild, making it a good light meal for a busy morning or alongside a bowl of rice.
Soups & stews · 15 minutes to cook
Nutrition (per 429.5g serving): 98 kcal · protein 11.8g · carbohydrate 1.3g · fat 4.6g · sodium 1089.8mg
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: Stirring often after adding the beaten eggs can make the broth cloudy and break the eggs into small pieces.
Tips: Anchovies can turn bitter if boiled too long, so steep them for about 8 minutes.
Tips: Adding the green parts of the green onions at the end brings out their aroma.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 8 g
- Egg — 1 pc
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Salt — 0.5 tsp