[Mi Ran Park's K-Food recipe-3] ENOKI MUSHROOM AND EGG SOUP
[Mi Ran Park's K-Food recipe-3] ENOKI MUSHROOM AND EGG SOUP
  • Mi Ran Park(DaeBok company vice president)
  • 승인 2021.03.18 14:35
  • 댓글 0
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This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>

Main Ingredients
1 egg

Side Ingredients
50g enoki mushrooms
1/2 green onion

Seasonings
Salt
Sesame oil
Black pepper
Rice wine
1 Broth bag
2 cups of Water

How to Cook
1. Put a broth bag in a pot, pour lukewarm 
water, and soak out while preparing 
ingredients.
2. Add salt and rice wine to the egg and 
dissolve well.
3. Cut off the base of enoki mushrooms, wash 
and cut them in half. Chop the green onion 
finely.
4. Put the brewed broth over the fire and boil. 
When the broth starts to boil, remove the 
broth bag and pour the dissolved egg along 
chopsticks to spread out.
5. Add the enoki mushrooms and green onion, 
and add pepper powder and sesame oil.

Cooking Master's Secret
Soft egg soup can be made when not boiled for 
a long time.
Add starch water and mix quickly (add shrimp, 
bamboo shoots, shiitake, ginger, etc.) and make 
it a soft soup, so it can be enjoyed as a hot 
Chinese soup for a longer time.
You can also use kelp broth instead of broth 
bag (Add kelp to water and cook for about 30 
minutes, then boil. Remove the kelp when it 
starts to boil).

Writer introduction 
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president



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