Harshita Sinha
Doenjang paste (2 tbsp), Vegetable/Chicken broth (4 cups), Eggs (2), Onion (1, diced), Garlic (2 cloves, minced), Zucchini (1, sliced), Salt, Black pepper, Chopped green onions, Toasted sesame seeds.
In a large pot, combine the broth and doenjang paste. Whisk until the paste is dissolved, then bring the mixture to a boil.
Heat ghee in a pan.
Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, then add the sliced zucchini.
Crack the eggs into the pot and stir gently to distribute the egg whites and yolks evenly.
Season the soup with salt and black pepper to taste. Ladle the soup into bowls and garnish with chopped green onions and toasted sesame seeds.
Use a high-quality doenjang paste for the best flavor. Add other vegetables like mushrooms or carrots to the soup for added nutrition. Serve the soup with a side of rice or noodles for a filling meal.
Korean Doenjang Egg Soup is now ready to enjoy! Warm up with a bowl of this comforting and delicious soup.