Quick Secret to Making a Mouthwatering & Healthy Egg Spinach Soup

This recipe combines eggs and spinach in a soup full of flavor and nutrition! The eggs are mixed with chives and cooked in a broth with miso, red pepper paste, garlic, and shrimp. The spinach adds a fresh and green touch to the dish. Try this easy and satisfying soup for your next meal!~

■ Main Ingredients: Spinach (300g), Shrimp (50g), Egg (1), Chives (20g) 

■ Seasoning Ingredients: Salt (1/2t), Anchovy Broth (5 Cups/1L), Miso (2T), Red Pepper Paste(1T), Minced Garlic (1T)

■ Egg Spinach Soup Cooking Procedure

1. Rinse the shrimp (50g) under running water and drain them in a colander. Then wrap them in a cotton cloth and rub them gently to remove the legs. You can easily peel off the legs by rubbing the shrimp in the cloth.

2. Cut off the white part of the chives (20g) and pound it lightly with a knife. Then cut the chives into 4cm long pieces.

3. Crack the egg (1) into a bowl and add a pinch of salt. Whisk well and stir in the chives.

4. Bring a pot of water to a boil and add salt (1/2t). Blanch the spinach (300g) for a few seconds and then rinse it in cold water. This will help preserve the color and texture of the spinach.

5. Squeeze out the excess water from the spinach and cut off the stems. Then chop the spinach into bite-sized pieces.

6. In another pot, bring the anchovy broth (5 cups/1L) to a boil. Add the miso (2T) and the red pepper paste (1T) and whisk to dissolve them. If you make a stew, add the miso and red pepper paste directly to the broth. If you make a soup, you can strain it through a sieve to remove the solids. Make sure to mash the beans in the miso as much as possible and let them infuse the broth with their flavor.

7. Add the shrimp and the spinach to the pot and cover with a lid. Simmer for about 5 minutes or until the shrimp are cooked through.

8. Add the minced garlic (1T) and lower the heat. Then pour the egg mixture over the soup in a circular motion. Do not stir the soup after adding the egg mixture, so that it can form soft and fluffy curds.

9. Ladle the spinach egg soup into a bowl and enjoy!

This recipe is by Ms. Lee Soon-ok, who is Korea’s first female chef and the winner of the Traditional Culture Korean Food category at the 2018 Korean Wave Awards.

(Source: EBS)