How to Make Korean Egg Drop Soup

Name: How to Make Korean Egg Drop Soup
Prep time: 3 min
Cook time: 7 min
Yield: 4
Cuisine: Korean
Ingredients: 1 stalk green onion (, thinly sliced); 4 1/2 cups Korean soup stock ((dried kelp and dried anchovy stock)); 3 eggs ((or 4 eggs), beaten); 1 tsp soy sauce ((regular)); 1/4 tsp fine sea salt (or more to taste); sesame oil ((optional), , 1/8 tsp per serving bowl)

5 / 5 (4 reviews)

Easy and quick Korean egg soup recipe

By: Sue | My Korean Kitchen (via Mykoreankitchen)

Original Publish: Nov 11, 2017

Last Updated: Mar 1, 2026

Prep: 3 mins

Cook: 7 mins

Yields: 4

Nutrition Facts

51 kcalCalories

4 gProtein

3 gFat

Ingredients

1 stalk green onion (, thinly sliced)
4 1/2 cups Korean soup stock ((dried kelp and dried anchovy stock))
3 eggs ((or 4 eggs), beaten)
1 tsp soy sauce ((regular))
1/4 tsp fine sea salt (or more to taste)
sesame oil ((optional), , 1/8 tsp per serving bowl)

Instructions

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Reviews from the Original Source

Emily ★ 5.0/5

What a wonderful simple breakfast. The broth is so light - it's refreshing and soothing

devorah ★ 5.0/5

This is the best egg soup recipe I have found and so easy to make gluten free as well.

Jenna ★ 5.0/5

Quick and easy everyday soup. My k-kids love it ^^

Andre fosh ★ 5.0/5

Finally, i stumbled on a good Korean kitchen. Great soup!

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How to Make Korean Egg Drop Soup

Nutrition Facts

Ingredients

Instructions

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Comments & Photos

Reviews from the Original Source

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