Korean-Style Egg Drop Soup with Scallion Pancakes
A delicious Korean-Style Egg Drop Soup with Scallion Pancakes recipe from our no_red_meat meal plan. Perfect for families with young children.
- •6 piece large eggs
- •6 cups chicken broth
- •8 piece scallions
- •1 cup all-purpose flour
- •2 tbsp sesame oil
- •3 tbsp soy sauce
- •3 piece garlic cloves, minced, minced
- •1 tbsp fresh ginger, grated, grated
- •1 cup vegetable oil
- •1 tbsp rice vinegar
- •1 tsp white pepper
- •2 tbsp cornstarch
Instructions
Slice 6 scallions into thin rounds, separating white and green parts. Mince remaining 2 scallions for pancakes.
For pancakes: Mix flour, minced scallions, 1 beaten egg, 1/2 cup water, and 1/2 tsp salt into smooth batter. Let rest 10 minutes.
Heat chicken broth in large pot with garlic, ginger, white parts of scallions, 1 tbsp soy sauce, and white pepper. Simmer 8 minutes.
Mix cornstarch with 3 tbsp cold water. Stir into simmering broth to thicken slightly.
Beat remaining 5 eggs with 2 tbsp soy sauce. Slowly drizzle into simmering soup while stirring gently to create egg ribbons.
Add rice vinegar and 1 tbsp sesame oil. Garnish with scallion greens.
Heat vegetable oil in non-stick pan. Pour 1/4 cup batter per pancake. Cook 2-3 minutes each side until golden. Brush with remaining sesame oil.
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