Egg Drop Soup : 3 different Styles | Seonkyoung Longest

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Korean Egg Drop Soup
Ingredients
1 1/2 cups anchovy broth
1 clove garlic, minced
1 egg, cracked
Salt and black pepper for taste
1 Green onion, chopped

Direction
1. Pour anchovy broth in a small sauce pan; add garlic and bring to boil over high heat.
2. Add pinch of salt and pepper into egg and scramble.
3. Add egg into boiling broth while string broth with chopsticks or spoon. Bring back to boil and remove from heat.
4. Add green onion and serve warm.


Japanese Egg Drop Soup
Ingredients
1 1/2 cups dashi broth
1/8 teaspoon grated ginger
1 teaspoon tsuyu (Japanese seasoned sweet soy sauce)
1 1/2 teaspoon corn starch
2 teaspoons water
1 egg, cracked
1 Green onion, chopped
Black or white pepper for taste

Direction
1. Pour dashi broth in a small sauce pan; add ginger and tsuyu; bring to boil over high heat.
2. Add salt and pepper into egg and scramble, set aside.
3. Combine corn starch and water; add into boiling broth, while string broth. Bring back to boil; add egg while string broth with chopsticks or spoon. Bring back to boil and remove from heat.
4. Add green onion and serve warm.


Chinese Egg Drop Soup
Ingredients
1 1/2 cups Chicken broth
1/8 teaspoon grated ginger
1 1/2 teaspoon corn starch
2 teaspoons water
1 egg, cracked
1 Green onion, chopped
Salt and pepper for taste

Direction
1. Pour chicken broth in a small sauce pan; add ginger; bring to boil over high heat.
2. Add salt and pepper into egg and scramble, set aside.
3. Combine corn starch and water; add into boiling broth, while string broth. Bring back to boil; add egg while string broth with chopsticks or spoon. Bring back to boil and remove from heat.
4. Add green onion and serve warm.