Egg drop soup might be one of the easiest and most frequently made soups at home. The ingredients are simple and it comes together quickly, making it a low-pressure dish to whip up any day.
Today I want to share a version with deeper, richer flavor than usual — onion egg drop soup.
By slowly sautéing the onions to bring out their natural sweetness and umami, this soup turned out so much richer and more satisfying than the usual egg drop soup.
Ingredients
- Egg – 4 (large eggs)
- Onion – 0.5 (half a medium onion)
- Green onion – 0.5 stalk (scallion)
- Minced garlic – 1 T
- Cheongyang chili pepper – 1/2 (Korean spicy green chili; optional, can be omitted or replaced with any hot green chili)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Beef bouillon cube – 1 (or substitute with about 1 t of beef or vegetable stock powder)
- Guk-ganjang – 1 T (Korean soup soy sauce; can substitute with regular soy sauce plus a pinch of salt)
- Myeolchi-aekjeot – 1 T (Korean anchovy fish sauce; can substitute with regular fish sauce)
- Salt – to taste
- Pepper – to taste
- Water – 1000ml (about 4 cups, added in two batches of 500ml)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Prepare the onion, green onion, minced garlic, and cheongyang chili pepper as shown in the photo.
2Crack the eggs into a bowl, add a pinch of salt, and whisk well.
3Without adding any oil, add the onion to the pot and slowly sauté over low heat until it turns a golden brown color.
4Once the onion has browned, add the bouillon cube, minced garlic, cheongyang chili pepper, and 500ml of water, then boil over medium-high heat for about 5 minutes.
5Add another 500ml of water along with the guk-ganjang and myeolchi-aekjeot, and continue boiling for about 3 more minutes.
6Pour in the beaten egg mixture and stir right away, then let it simmer for just 2 more minutes.TipI like my eggs mixed into fine strands, so I stirred immediately — if you prefer bigger, fluffier egg curds, wait about 30 seconds after adding the eggs before stirring.
7Turn off the heat and add the green onion and pepper.
Adjust the seasoning with a little more salt if needed, and it’s ready to serve!
Regular egg drop soup tends to taste light and clean, but slowly sautéing the onion until it’s almost like a homemade stock gave this version a much deeper, richer flavor.
It’s gentle on the stomach yet still hearty, so I highly recommend it as a breakfast soup or a simple everyday dish!
Ingredients
- Egg – 4 (large eggs)
- Onion – 0.5 (half a medium onion)
- Green onion – 0.5 stalk (scallion)
- Minced garlic – 1 T
- Cheongyang chili pepper – 1/2 (Korean spicy green chili; optional, can be omitted or replaced with any hot green chili)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Beef bouillon cube – 1 (or substitute with about 1 t of beef or vegetable stock powder)
- Guk-ganjang – 1 T (Korean soup soy sauce; can substitute with regular soy sauce plus a pinch of salt)
- Myeolchi-aekjeot – 1 T (Korean anchovy fish sauce; can substitute with regular fish sauce)
- Salt – to taste
- Pepper – to taste
- Water – 1000ml (about 4 cups, added in two batches of 500ml)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Prepare the onion, green onion, minced garlic, and cheongyang chili pepper as shown in the photo.
- Crack the eggs into a bowl, add a pinch of salt, and whisk well.
- Without adding any oil, add the onion to the pot and slowly sauté over low heat until it turns a golden brown color.
- Once the onion has browned, add the bouillon cube, minced garlic, cheongyang chili pepper, and 500ml of water, then boil over medium-high heat for about 5 minutes.
- Add another 500ml of water along with the guk-ganjang and myeolchi-aekjeot, and continue boiling for about 3 more minutes.
- Pour in the beaten egg mixture and stir right away, then let it simmer for just 2 more minutes.Tip.I like my eggs mixed into fine strands, so I stirred immediately — if you prefer bigger, fluffier egg curds, wait about 30 seconds after adding the eggs before stirring.
- Turn off the heat and add the green onion and pepper.
