Oatmeal Egg Soup

Name: Oatmeal Egg Soup
Yield: 638 g
Ingredients: water (drinking water) 300 cup; Kkogida Baeksuk Flavor 100 g; Cooking Egg (Egg White) 120 g; Boiled Egg 100 g; Mom's Fresh Korean Organic Oatmeal 18 g

390 kcal

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Ingredients

Main ingredients

water (drinking water) 1.5 cup
Kkogida Baeksuk Flavor 100 g
Cooking Egg (Egg White) 120 g
Boiled Egg 100 g
Mom's Fresh Korean Organic Oatmeal 18 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 17.46 g 18%

Protein 50.78 g 52%

Fat 13.2 g 30%

Serving size 638g

Cooking steps

1

Prepare oatmeal and eggs.
2

Pour 400ml of water into a pot and bring to a boil.
3

When the water boils, add 30g of oatmeal and stir for 2-3 minutes while simmering.
4

Beat 1 egg and slowly pour it into the oatmeal broth while stirring.
5

Season with salt and pepper to taste.
6

Slice green onion thinly, add to the soup, and bring to a final boil before serving.

Oatmeal Egg Soup

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