My Recipe For
Egg Soup

Egg Soup is a nice warm soup which has a fluffy texture and light flavour. I have made it today with vegetables and rice cakes to eat for lunch, you can omit these and serve as a starter to a main, or alongside a main dish.

Korean Egg Soup ingredients

I have used the following ingredients for this recipe:
2 Eggs
1/2 courgette
2 slices of dried fishcake
100g tofu
1 handful of rice cakes
1 spring onion
3 tablespoons of chicken stock


Begin by boiling 1.5 litres of water in a saucepan, whilst this is boiling cut the courgette, tofu, and fish cake in to nice sized chunks.

Egg Soup Cooking

Once boiling mix in the chicken stock and add the pieces of tofu and courgette, followed a couple of minutes later by rice cakes. Leave for a few minutes and then add the sliced spring onion and fish cakes for a final 5 minutes.





Egg Soup

Whisk 2 eggs in a bowl, once the soup has finished cooking, turn of the heat and pour in the egg. Use a fork to mix well the egg should go white and fluffy. The soup is ready to eat, so pour in to bowls.






Egg soup has a surprising taste

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