Seaweed egg drop soup is light and healthy soup often served as a quick breakfast soup in Korea. This low calorie soup is easy to prepare with just a few ingredients.
Ingredients
- 0.3 oz dried seaweed laver (miyeok)
- 7-8 large dried anchovies, see note below for substitute
- 0.3 oz dried pollock fish, shredded, or bonito flakes
- 4 1/2 cup water
- 2 heaping tablespoon Korean soybean paste (doenjang)
- 1 tsp minced garlic
- 2 eggs , beaten with 2 tbsp water
- 1 green onion, finely chopped
Instructions
Soak seaweed in a large bowl of cold water for 5-10 minutes. It should quadruple in volume. Drain the water and slice the seaweed in large chunks.
Meanwhile combine dried anchovies and shredded pollock fish with 4 1/2 cup of water in a soup pot. Bring the stock to boil, then simmer over low heat for 5 minutes. Remove the anchovies and fish and reserve the stock. Add Korean soybean paste (doenjang) to the stock.
Add the chopped seaweed and garlic to the soup stock. Bring the soup to a gentle boil, then simmer over low heat for 5 minutes.
Beat eggs with 2 tablespoon of water in a measuring cup. Pour the beaten eggs slowly to the soup in swirling motion. Once the egg is added, do not stir.
Cover the soup with a lid and remove the pot from the heat. The remaining heat will cook the eggs. Taste the soup and adjust the seasoning by adding salt if needed. Add chopped green onion at last. Serve the soup hot with rice.
Notes
Can’t have anchovies? Try with no-sodium chicken stock instead.
Calories: 50kcal, Carbohydrates: 1g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 296mg, Potassium: 89mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 259IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 0.5mg
From: Beyond Kimchee
Mama Woon’s Kitchen 