Fluffy egg soup for breakfast.
Broth & StewIngredients
- 3-5 eggs.
- Enoki mushrooms (or shiitake, oyster mushrooms), a moderate amount.
- Finely chopped green onions (approximately 1 cm in length).
- A moderate amount of dried shrimp (or dried shrimp strips).
- 2 teaspoons of soup soy sauce.
- 1 tablespoon of rice water (or 1 tablespoon of water mixed with 1 teaspoon of rice flour).
- A splash of delicious liquor.
- 1/2 teaspoon of salt.
Instructions
Place a sieve on top of a bowl, crack the eggs, and strain them through the sieve to remove the chalazae (the stringy white parts).
Add 1 teaspoon of *guk-ganjang* (soup soy sauce) to the strained egg mixture and season it lightly.
Slice the mushrooms to a length of 1 cm, and also chop the green onions into pieces that are approximately 1 cm in size. Prepare these ingredients accordingly.
After preheating the pan, add the dried shrimp and stir-fry them briefly to remove any fishy smell.
Add water to the pot and bring it to a boil. Then, add 1 teaspoon of *guk-ganjang* (soup soy sauce) and some cooking wine.
Add the mushrooms and bring the mixture to a boil. Then, season with salt to taste.
Reduce the heat and skim off any foam from the surface of the broth. Then, pour in the egg mixture without stirring and let it cook undisturbed.
Add the green onions and cook for another 1-2 minutes. When the egg whites start to rise to the surface, gently stir everything together and serve with Korean radish.