Egg Soup

Name: Egg Soup
Total time: 10 min
Yield: 807.2 g
Ingredients: Cheongyang pepper 5.2 pieces; Soup soy sauce 15 ml; Beef Dashida 2 g; Minced garlic 5 teaspoon; Tuna fish sauce 15 g; Water 600 ml; Fresh eggs 165 pieces

Cook 10 min Difficulty EASY 268 kcal

#egg soup #Korean food #soup dish #simple recipe #hangover soup #breakfast #egg dish #light broth #homemade food #easy Korean

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Ingredients

Main ingredients

Cheongyang pepper 1 pieces
Soup soy sauce 15 ml
Beef Dashida 2 g
Minced garlic 1 teaspoon
Tuna fish sauce 15 g
Water 600 ml
Fresh eggs 3 pieces

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 5.97 g 10%

Protein 23.47 g 39%

Fat 13.87 g 51%

Serving size 807.2g

Cooking steps

1

Pour water into a pot and bring to a boil.
2

Add soup soy sauce and minced garlic.
3

When the water boils, add green onion and kelp.
4

Remove the kelp and season with salt.
5

Beat the eggs and pour them in while stirring.
6

Add green onion and bring to a boil once more to finish.

Egg Soup

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