How to Make Korean Egg Drop Soup
Wednesday, May 8, 2019
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Ingredients
- 4 1/2 cups Korean soup stock (dried kelp and dried anchovy stock)
- 3 eggs (or 4 eggs), beaten
- 1 tsp soy sauce (regular)
- 1/4 tsp fine sea salt or more to taste
- 1 stalk green onion , thinly sliced
- sesame oil (optional), , 1/8 tsp per serving bowl
for full instructions you can go here: https://mykoreankitchen.com