Recreate that authentic yakiniku restaurant taste easily at home! This is Ryuji's ultimate egg soup, surpassing all others, with beef broth 'Dashida' as the key ingredient. The fluffy egg and crisp green onion create an irresistible texture. It's also exquisite when served with rice, transforming into a delicious gukbap.
Ingredients
Main Ingredients (2 servings)
- Dried wakame 3g
- Egg 1
- Green onion 70g
Seasonings
- Dashida 2½ tsp
- Soy sauce 1 tsp
- Sesame oil 1½ tsp
- Ground pepper 3 shakes
Steps
- Finely chop 70g green onion.
- Crack 1 egg into a bowl and whisk it linearly with chopsticks, touching the bottom. 【PRO TIP!】 This prevents lumps and results in a fine, smooth egg.
- Add 500ml water to a pot and bring it to a boil.
- To the boiling pot, add 3g dried wakame, 2½ tsp Dashida, and 1 tsp soy sauce.
- Bring it back to a boil to rehydrate the wakame.
- Once the soup is boiling, create a swirling motion in the pot and slowly pour in the whisked egg in a thin stream.
- Add the green onion and mix lightly.
- Add 1½ tsp sesame oil and mix.
- Add 3 shakes ground pepper and adjust the taste.
- Serve in a bowl. Optionally, add a small amount of rice and enjoy as gukbap.
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