This quick soup is often served at Korean snack bars, on the house, when you order spicy rice cakes or kimchi fried rice. It is good with a variety of main dishes that might be dry on their own, such as Fried Dumplings, Spicy Rice Cakes, Seaweed Rice Rolls, or Bibimbap.
SERVES: 4
INGREDIENTS:
- 1 (15-ounce) can low-sodium chicken broth, or 2 cups homemade chicken stock
- 3 cups water
- 2 large eggs, lightly beaten
- Kosher salt
- 2 scallions, finely chopped
INSTRUCTIONS:
- Combine the broth and water in a medium saucepan and bring to a boil.
- Slowly pour the eggs into the pan. Let cook for about 10 seconds without stirring and then stir gently. The soup will be clear and the eggs fluffy.
- Season the soup with salt and ladle into bowls.
- Sprinkle with the scallions and serve.
