Ingredients
meikena, 1 bag
egg, 1
black pepper, to taste
Korean beef stock, 2 tbsp (available at most Asian food markets)
corn starch, 2 tbsp
oyster sauce, to taste
water
Directions
- Cut meikena into 1 inch pieces
- Bring 6 cups of water to a boil
- Add beef stock, meikena, and oyster sauce
- Cook until the meikena is tender (but not too soft)--about 3 minutes
- Dissolve 2 tbsp of corn starch into 2 tbsp of water & add to soup
- Beat the egg and pour over soup
- When the egg is hard, the soup is finished
- Add salt, black pepper, or other seasonings to taste (optional)
A dollop of sesame oil at the end will add to the taste
Chinese chicken stock, chicken stock, or vegetable stock can be substituted for Korean beef stock
