Korean Style Soup: Wakame Seaweed & Egg

1. 1

   Beat the egg and chop up the spring onion.

2. 2

   Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.

3. 3

   Once the mixture has been brought to a boil, add the beaten egg.

4. 4

   Once the egg has set in the soup, season with salt and pepper.

5. 5

   Add the spring onion and sesame oil and turn off the heat.

6. 6

   Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.

7. 7

   Try serving this soup with some Samgyeopsal..

8. 8

   If you don't have any dashida stock then you can replace it with consomme bouillon or Chinese chicken stock powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.