Korean Garlic Chive Egg Soup
This simple home-style soup combines garlic chives, egg, and tofu in a light broth seasoned with soup soy sauce and garlic. Tofu cubes go in first to warm through, then beaten egg is poured in a slow stream and left undisturbed for thirty seconds to form silky ribbons. Chives and sesame oil are added in the final half-minute so their aroma stays vivid in the finished bowl.
Adjust Servings
Instructions
- 1
Cut chives into 4 cm lengths and cube the tofu.
- 2
Beat eggs until yolk and white are evenly combined.
- 3
Bring water to a boil and season with soup soy sauce and garlic.
- 4
Add tofu and simmer for 2 minutes at a gentle boil.
- 5
Pour in beaten egg in a thin stream; do not stir for 30 seconds.
- 6
Add chives and sesame oil, cook 30 seconds, then adjust with salt.
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