Making a simple soup with chives and egg soup
I didn't know because I only went to the house and the mart, but forsythia bloomed everywhere. I didn't even know that. Pause for a while until April 5th, I'm working hard to keep social distancing. It doesn't make sense if you don't gain weight because the mart only stays at home except for going out two to three times a week, right? It's not just me, so I'm a little relieved...Lol today I brought a soup post after a long time. It's a chives egg soup that even novice housewives make
2 serving
Within 10 minutes
바겨사
Ingredients
  • Eggs
    2ea
  • leek
    1/3pack
  • onion
    1/2ea
  • Korean style soy sauce
    1T
  • Salt
  • ground pepper
  • anchovy broth
Cooking Steps
STEP 1/6
I cooked chives one by one and only one third left, so I made chives egg soup. If it was a bit more, I might have seasoned chives... Cut it into bite-size pieces. I chopped half of the onions
STEP 2/6
Boil the onion in the anchovy kelp stock
STEP 3/6
Beat in 2 eggs and mix with chives while the onions cook
STEP 4/6
When the broth boils and the onions become transparent, add 1T of soy sauce. If you season it with soy sauce, the color of the soup gets darker, so I'll add only 1T and season it with salt if it'
STEP 5/6
Put chives eggs in the soup. At this time! Don't stir it and just leave it. That way, the soup won't get murky. After the egg is cooked, set the spoon up and cut it(?). How should I explain it? I should have filmed a video
STEP 6/6
Season with salt and pepper. If you do this, it becomes chives egg soup. It's a simple soup that even beginners can cook
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