My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (5)
How to Make Korean Egg Drop Soup
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 22%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 6G53% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple and quick Korean egg drop soup with silky eggs in a savory broth with green onion and sesame oil. Light and comforting, ready in just 10 minutes.
mainkoreansoupeggs🥄 saucepandairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 1 stalk green onion (, thinly sliced)
- sesame oil ((optional), , 1/8 tsp per serving bowl)
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 22%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 6G53% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 7m
- Sodium
- 683mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 444mg
- Calcium
- 32mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.