The physics and dynamic of how Egg Drop Soup moves is an art form of its own. This decadent soup delivers soothing flavors that coat your throat; simply, beauty in a bowl. My variation of egg drop is an elevating experience of its own. Through pairing the ingredients of Korea with this traditional dish, it truly defines the beauty of fusion cuisine.
My secret ingredient? Kimchi! My Kimchi Egg Drop Soup not only elevates the dishes flavors, but also provides satisfying textures. The fragrant Kimchi paired with the silky Egg Drop soup honors both of the cultures ingredients. Seeing how the flavors meld and clash into each other, reminds me of how delicious life is, so taste it!
Another thing I love about this dish is that it can be enjoyed at any time, season, or meal. The fluffiness and lightness of the recipe creates an insatiable experience that can be enjoyed at any time. I hope you enjoy this delicacy, be sure to share it with your friends and family, you will not regret it!
- Half a curd of soft or medium firm tofu, thinly sliced
- 1 cup of chopped cabbage kimchi
- 2 eggs
- 1 Tbsp dwenjang or miso paste
- 1 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- ½ Tbsp olive oil and ½ Tbsp sesame oil
- 3 cups of water
- 1 Tbsp corn starch or flour
Heat up a soup pan. Add the olive oil and sesame oil
Add the soy bean paste
Sautee the sauce for about a minute
Add the chopped kimchi
Mix the ingredients well and let it cook for about 2 minutes
Add the water along with the soy sauce
Give it a stir, cover with the lid and lower the heat to medium
When it comes to a boil, add the tofu
Let it boil for another 3 minutes and add the vinegar
Add some water to the bowl with the corn starch
Mix it well until it dissolves completely
Pour the mixture in the pot and stir it gently with a ladle