Egg Drop Cucumber Soup Recipe in 15 Minutes

This light egg drop soup with cucumber is one of the quickest soups you can make. The dashi packs do the work, giving a savoury seafood broth in 10 minutes, and the eggs turn into soft ribbons as you stir them in.

• Serves: 4 servings
• Prep: 5 min
• Cook: 10 min
• Total: 15 min

Ingredients

Dashi: 2 dashi packs: 1 Daily - Pollack and 1 Roasted Haemul

• 2 dashi packs (1 Daily - Pollack and 1 Roasted Haemul)
• 1.2 litres water
• 1 cucumber, peeled, seeded and thinly sliced
• 2 eggs, beaten
• About ½ tsp salt or soy sauce, to taste
• White pepper, to taste
• Optional: spring onions to garnish, and some seafood or meat

Method

1. Boil. Put the cucumber and dashi packs in a pot with 1.2 litres of water. Boil on medium-high heat for 10 minutes.
2. Season. Remove the dashi packs and season with salt or soy sauce and white pepper. For softer cucumber (good for kids) or a deeper flavour, boil for another 5 to 10 minutes.
3. Add the eggs. Pour the beaten eggs in slowly while stirring the soup in big circles, so they form thin ribbons.
4. Serve. Garnish with spring onions and serve hot.

Tip

Pour the eggs from a height in a thin stream for finer, silkier ribbons.