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Korean-Style Egg Drop Soup

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Korean-style egg drop soup made with easy-to-find ingredients like chicken broth, potato and shiitake mushrooms. | nelliesfreerange.com Korean-style egg drop soup made with easy-to-find ingredients like chicken broth, potato and shiitake mushrooms. | nelliesfreerange.com
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prep time 10 minutes
cook time 15 minutes
yield 4 servings

Overview

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!

BY:White Blank Space

Ingredients

  • 4 cups chicken broth
  • 1 large potato, chopped to 1" cubes
  • 5 shiitake mushrooms, stems removed and thinly sliced
  • Half of an onion, thinly sliced
  • 3 green onions, chopped, greens and whites separated
  • 3 Nellie's Free Range Eggs
  • 1 tablespoon soy sauce
  • 2 teaspoon minced garlic
  • Salt and pepper, to taste

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.
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