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Soup · Korean

Gyeran-tang (Egg Drop Soup with Spring Onion)

15 min Serves 4 ~122 kcal/serving ~£2.80 (£0.70/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 large eggs
  • 3 spring onions, sliced
  • 2 garlic cloves
  • 1 tsp sesame oil
  • 900 ml vegetable stock

Nutrition (per serving)

Calories
122 kcal
Protein
9.5 g
Carbohydrate
2.5 g
of which sugars
1.2 g
Fat
8.1 g
of which saturates
2.3 g
Fibre
0.3 g
Salt
1.94 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Bring the vegetable stock to the boil in a pot with the garlic.

  2. 2

    Beat the eggs in a bowl.

  3. 3

    Reduce the stock to a gentle simmer and drizzle in the beaten egg in a thin stream, stirring gently, so it sets in ribbons.

  4. 4

    Simmer for 1 minute, then stir through the sesame oil.

  5. 5

    Scatter with spring onions and serve hot.

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