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🇨🇳 Chinese
Gochujang Egg Drop Soup
🇨🇳 Chinese
A light, silky broth with ribbons of egg, ginger and white pepper. This gochujang version is finished with gochujang. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy Ingredients
- 🫙Ginger3 thin slices
- 🥚Eggs2, beaten
- 🧅Spring Onions2, sliced
- 🫙Soy Sauce1 tsp
- 🌶️White Pepper1/4 tsp
- 🌽Cornstarch1 tbsp
- 🍗Chicken Broth4 cups
- 🫙Gochujang1 tbsp
Optional extras
Instructions
- 1
Simmer broth with ginger for 5 minutes, then remove ginger and add soy sauce and white pepper.
- 2
Stir in cornstarch mixed with water until slightly thickened.
- 3
Stir the soup in one direction and slowly pour in the eggs to form ribbons.
- 4
Finish with sesame oil and spring onions.
- 5
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
Pour the egg in a thin stream while stirring gently for fine ribbons.
Gochujang Egg Drop Soup
- Time
- 17 min
- Serves
- 3
- Level
- Easy
- Prep / cook
- 5 / 12 min
Ingredients
- 🫙 Ginger3 thin slices
- 🥚 Eggs2, beaten
- 🧅 Spring Onions2, sliced
- 🫙 Soy Sauce1 tsp
- 🌶️ White Pepper1/4 tsp
- 🌽 Cornstarch1 tbsp
- 🍗 Chicken Broth4 cups
- 🫙 Gochujang1 tbsp
Optional
Steps
- Simmer broth with ginger for 5 minutes, then remove ginger and add soy sauce and white pepper.
- Stir in cornstarch mixed with water until slightly thickened.
- Stir the soup in one direction and slowly pour in the eggs to form ribbons.
- Finish with sesame oil and spring onions.
- Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
