Korean Egg Soup

Korean Egg Soup, known as 'Gyeran-guk', is a comforting and nutritious dish that features silky eggs in a flavorful broth, perfect for a cozy dinner. This light yet satisfying soup is enriched with vegetables, making it a healthy choice for any meal.

Ingredients

• Eggs - 3 large
• Water - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Scallions - 2 stalks, chopped
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste
• Tofu - 100 grams, cubed
• Mushrooms - 100 grams, sliced (shiitake or button mushrooms)

Steps

1. In a pot, bring 500 ml of water to a gentle boil over medium heat.
2. Add the minced garlic and soy sauce to the boiling water, then stir in the cubed tofu and sliced mushrooms. Let it simmer for about 5 minutes.
3. In a bowl, beat the 3 large eggs and season with salt and black pepper.
4. Slowly drizzle the beaten eggs into the boiling broth while gently stirring to create strands of egg.
5. Once the eggs are cooked (about 2 minutes), remove the pot from heat and stir in the sesame oil and chopped scallions.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with additional scallions if desired.

Nutrition

• Calories: 180
• Protein: 14 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 210 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs and tofu, supporting muscle health.
• Contains vitamins and minerals from scallions and mushrooms, promoting overall wellness.

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