This Korean-style egg drop soup is a great last-minute meal that is quick and easy to prepare. Serve with a bowl of rice for a cozy and filling meal. I was surprised at how much my toddler enjoyed this soup. I hope you give it a try.
Traditionally, the broth is made with dried anchovies and kelp. Here I used chicken broth that is more easily accessible in the States.
This recipe was developed in partnership with Nellie’s Free Range.
Since eggs are the star of the dish, make sure to use a high-quality option like Nellie’s Free Range Eggs for this soup. Nellie’s hens are Certified Humane Free Range, which means they live happy lives outdoors, and you can see and taste the difference that this lifestyle makes in their eggs. The shell is thicker, the yolk has a golden color, and the taste is richer – you’ll really notice it in every sip of this egg drop soup.
Korean-Style Egg Drop Soup
This Korean-style egg drop soup is a great last-minute meal that is quick and easy to prepare. Serve with a bowl of rice for a cozy and filling meal.
- 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 tbsp soy sauce
- 2 tsp minced garlic
- salt and pepper to taste
Add broth to a large pot and bring to a simmer.
Add potato, mushrooms, onion, and white part of the green onions. Bring to a boil, then lower the heat and cook for 10 minutes.
Meanwhile, beat eggs in a cup.
Once the potato is fork-tender, add soy sauce and garlic. Add salt and pepper to taste.
Pour beaten 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. Serve with rice.