This recipe is truly souper!
Although most egg drop soup recipes tend to stick to a minimalist combination of broth, eggs, and scallions, this Korean-style version includes a few additional ingredients that transform each warm, comforting bowl into a hearty, well-rounded meal. First, cubed potato and shiitake mushrooms are simmered in chicken broth (an easy-to-find alternative to the more traditional anchovy and kelp broth), then joined by a dash of soy sauce and whisked free range eggs. Once you take the soup off the heat and stir, the eggs take on a soft, cloud-like appearance and texture that's impossible to resist!
Directions
- Add broth to a large pot and bring to a simmer.
- Add potato, mushrooms, onion, and white part of the green onions to the pot. Bring to a boil, then lower the heat and let cook for 10 minutes.
- While the veggies simmer, crack eggs into a small bowl and whisk well.
- Once the potato is fork-tender, add soy sauce and garlic to the pot. Season with salt and pepper to taste.
- Pour whisked eggs into the soup in several intervals. Do not stir until the eggs are set.
- Once eggs are set, turn off the heat and stir to combine. Garnish with the green parts of the green onions and serve soup with a side of rice or on its own.
