Recipe of Any-night-of-the-week Korean Style Soup: Wakame Seaweed & Egg

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Steps to Make Speedy Korean Style Soup: Wakame Seaweed & Egg. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Korean Style Soup: Wakame Seaweed & Egg, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Style Soup: Wakame Seaweed & Egg delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Korean Style Soup: Wakame Seaweed & Egg is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Korean Style Soup: Wakame Seaweed & Egg using 8 ingredients and 6 steps. Here is how you cook that.

I made this by referring to a recipe that my friend used a while ago on New Year's to make an egg soup with Korean rice cakes. She used Korean dashida to flavour the soup. Dashida was totally new to me at the time so I was really surprised by it. This Korean dish tastes really authentic due to the use of grated garlic and dashida (Korean beef stock)! You can use garlic chives instead of grated garlic and it will still taste great. Recipe by LazyHata

Ingredients and spices that need to be Take to make Korean Style Soup: Wakame Seaweed & Egg:

1. 1 dash Dried wakame seaweed
2. 1 Egg
3. 1 stalk Green onions
4. Seasoning ingredients:
5. 1 tsp Dashida
6. 1 clove Grated garlic
7. 1 Salt and pepper
8. 1 tsp Sesame oil

Instructions to make to make Korean Style Soup: Wakame Seaweed & Egg

1. Beat the egg and chop up the spring onion.
2. Pour 400 ml water into a saucepan along with the dashida stock, grated garlic and wakame and heat up.
3. Once the mixture has been brought to a boil, add the beaten egg. Once the egg has set in the soup, season with salt and pepper.
4. Add the spring onion and sesame oil and turn off the heat. Pour the soup into bowls and sprinkle with sesame seeds to finish if you'd like.
5. Try serving this soup with some Samgyeopsal.. https://cookpad.com/us/recipes/156646-samgyeopsal-korean-style-pork-belly-bbq-at-home
6. If you don't have any dashida stock then you can replace it with consommé bouillon or Chinese chicken stock powder.

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So that is going to wrap it up for this special food Recipe of Any-night-of-the-week Korean Style Soup: Wakame Seaweed & Egg. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!