Pumpkin egg soup Simple soup
The sweet taste of Joseon pumpkin in late autumn is good, so it's a good ingredient to fry a lot these days and eat as a soup or stew. It's a simple pumpkin egg soup that I boiled with clear morning soup because it's cool with eggs.
6 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Young squash
    1/2ea
  • Eggs
    3ea
  • Water
    5mug cup
  • a thick salt
    1/3TS
  • crushed garlic
    2/3TS
  • leek
  • Depory
  • Sea tangle
Cooking Steps
STEP 1/5
Add kelp, dipori, and Korean anchovies with water and boil the broth. Remove about 10 minutes after boiling.
STEP 2/5
Cut the Joseon pumpkin into long pieces, scoop out the seeds, and cut them into bite-size pieces.
STEP 3/5
Cut the chives and mix them evenly in the egg mixture,
STEP 4/5
Remove the foam from boiling the pumpkin in the broth, and when the pumpkin is about 2/3 cooked, add minced garlic and boil it.
STEP 5/5
When the pumpkin is done, add egg water and stir once or twice, and season with thick salt to taste. If you season it with thick salt, the soup is cooler.
Cooking review
5.00
score
  • 581*****
    score
    It's simple and good
    2020-03-21 00:36
  • 950*****
    score
    It's delicious! I like green onions instead of green onions. There's no thick salt, so salted shrimp. I put dumplings in it and the groom liked it Lol! Thank you
    2019-10-25 17:36
  • 958*****
    score
    I enjoyed my meal.
    2019-06-15 12:00
  • 773*****
    score
    It's really delicious. ^^ Thank you for the recipe
    2017-11-27 17:39
  • 112*****
    score
    Top It was important when I was in a hurry^^
    2017-11-23 19:43
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