A picture of Korean-Style Egg Soup.

Korean-Style Egg Soup

cookpad.japan @cookpad_jp

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.

You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.
If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.

You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.
If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

Korean-Style Egg Soup

cookpad.japan @cookpad_jp

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.

You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.
If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.

You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.
If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

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Ingredients

4 servings

1to 1 1/2 tablespoons Dried wakame seaweed
1Egg
1/2Green onions
500 ml☆Water
1 tbsp☆ Chinese soup stock
1 pinch☆Sugar
1to 1 1/2 teaspoons ☆Salt
1 tspRoasted sesame seeds
1 tspSesame oil

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Steps

1

Rehydrate the wakame in hot water. Beat the egg and slice the green onions.
2

Put all the ☆ seasonings into a pot to boil.
3

When boiled, pour in the egg.
4

Add the rehydrated wakame and green onions into the pot. Sprinkle roasted sesame seeds and sesame oil. That's it!

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cookpad.japan @cookpad_jp

on November 24, 2013 10:07

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