30 types of breakfast soup — Worry about soup every morning, no worries for a month
Don't worry. When you open the refrigerator in the morning, the first thing that comes to mind is the national soup day. You have rice, but if there's no soup, it feels like a meal isn't fully prepared, and it's also inconvenient to search for new soups every day while preparing for work or school. So this time, I've compiled 30 soups that are easy to eat in the morning to help reduce the worry of “What soup should I make today?” from the start. From clear soups to doenjang soup, beef and chicken soups, soybean sprouts and cabbage.
Don't worry
When you open the refrigerator in the morning
The first thing that comes to mind is the National Day.
There is rice, but if there is no soup
It feels like one meal hasn't been prepared enough,
But while preparing for going to work or school
It's also inconvenient to search for new dishes every day.
So this time
"What soup are you making today?"
To reduce that worry from the beginning
30 kinds of soups that are good to eat in the morning
I organized it all at once.
From clear soup to doenjang soup,
Beef and chicken soup,
Even vegetable soup like soybean sprouts, cabbage, and radish
So that you can pick one and eat it each month.
I mixed the types.
The criteria is a meal for a family of 3~4 people.
Korean soup soy sauce and doenjang, anchovy paste are
The pH varies quite a bit depending on the product.
Starting with the amount below
You can just check it at the end and match it.
30 morning soups to see at a glance
1. Egg soup
material
3 eggs, 1/3 onion, 1/2 bunch scallions, 900ml dashi broth with dried anchovies and seaweed, Korean soup soy sauce 1T, minced garlic 0.5T, a little salt
How to make it
Add the onion to the broth and boil it for 3~4 minutes first.
After adding Korean soup soy sauce and garlic, then whisk the egg whites until thin.
Please look around. Don't stir it right away, wait 20~30 seconds.
Just wait and boil it once or twice, and the egg will be ready.
It's bubbly.
Please add the scallions at the end.
It's because of the soft egg and clear and light broth.
It's not stressful in the morning.
💡Attention
If you keep stirring it as soon as you put the egg in
The soup becomes cloudy.
2. Beef radish soup
material
Beef 200g, radish 300g, scallions 1/2 bunch, water 1.2L, sesame oil 1T, Korean soup soy sauce 1T, tuna juice 1T, minced garlic 0.5T
How to make it
Sauté beef and radish for 2~3 minutes in sesame oil
Pour the water. When it boils, skim off the foam and let it simmer for about 15 minutes.
After boiling, add Korean soup soy sauce, garlic, and tuna juice.
When the radish is cooked transparently, add the scallions.
The sweet taste of radish and the savory flavor of beef
It is a basic home-cooked rice soup that is blended together.
3. Hwangtae-kong radish soup
material
Hwang Tae-chae 30g, bean sprouts 200g, radish 150g,
Broth 1.2L, sesame oil 1T, Korean soup soy sauce 1T,
minced garlic 0.5T, scallions
How to make it
Hwangtae slightly soaked it in water to squeeze out the moisture and then sesame oil
Sauté. Add radish and broth and boil for 10 minutes.
Add bean sprouts, garlic, Korean soup soy sauce and boil for about 5 minutes more.
Instead of keeping the yellow horse in water for a long time,
It's okay if you lightly wet it.
4. Potato soup
material
Potatoes 350g, 1/2 onion, 1/3 bunch scallions, 1L anchovy stock, Korean soup soy sauce 1T, minced garlic 0.5T, a little salt
How to make it
Slice the potatoes thickly and rinse them in cold water once.
Put into the broth and boil for 7~8 minutes, then add the onion.
When the potatoes are cooked, add garlic and Korean soup soy sauce
Add the scallions at the end.
5. brown-seaweed soup
material
Dried seaweed 15g, beef 150g, water 1.5L, sesame oil 1T, Korean soup soy sauce 1.5T, minced garlic 0.5T
How to make it
Wakame should be soaked and rinsed well before cutting it into a suitable size for eating.
[HANKKI_TERM_0000] stir-fry meat and seaweed for 2~3 minutes and add water
Pour it. After boiling it gently for 20~30 minutes.
It is seasoned with Korean soup soy sauce and garlic.
The longer you boil it, the softer the seaweed becomes.
You know the broth gets thicker, right^^
💡 Key
Since dried seaweed grows more than expected,
About 15g is enough.
6. Squid meat soup
material
Square fish cake 4 pieces, radish 150g, scallions 1/2 bunch, anchovy broth 1.2L, Korean soup soy sauce 0.5T, tuna juice 1T, minced garlic 0.5T
How to make it
Add radish to the broth and boil for 7~8 minutes. Add the fish cake and seasoning and boil again for 4~5 minutes, then add the green onions.
Thanks to the refreshing taste of radish and the savory flavor of the fish cake
The ingredients at least provide a good broth.
7. Zucchini shrimp soup
material
1/2 zucchini, 150g tofu, 800ml broth,
Shrimp paste 1T, minced garlic 1t, scallions
How to make it
First put the zucchini and garlic into the broth.
When the zucchini is half cooked, add tofu and shrimp sauce.
Boil on medium heat for 3~5 minutes. Add the scallions.
I will finish it.
The saltiness of shrimp sauce varies greatly depending on the product.
Don't put too much in from the beginning~~
8. Dumpling soup
material
12 frozen dumplings, 2 eggs, 1/2 bunch of scallions,
1.2L stock, Korean soup soy sauce 1T, tuna juice 1T
How to make it
When the broth boils, add the dumplings. The dumplings are
When almost cooked, put Korean soup soy sauce and tuna juice in it.
Please surround the egg water. Add the green onions.
Boil for a while.
9. bean-sprout soup
material
Bean sprouts 250g, stock 1.2L, Korean soup soy sauce 1T,
minced garlic 0.5T, scallions, salt
How to make it
Add bean sprouts to the boiling broth and garlic and Korean soup soy sauce
Put in. Boil for 5~7 minutes then add the scallions and
Season with salt.
You shouldn't boil the mung beans for too long.
It has a fresh texture.
10. Chicken Gomtang
material
1 chicken weighing about 1kg, 2L water, 150g radish, 1/2 onion,
2 scallions, 8~10 cloves of garlic, salt, pepper
How to make it
Add water and seasoning to the prepared chicken and let it simmer for about 40~50 minutes.
Boil it for a long time. Drain the chicken and remove the skin, and the broth is
Sift through a sieve. Add the chicken slices back and boil again.
Season with scallions and salt.
If you skim the oil on the surface of the broth once
It's much cleaner in the morning~~
It's clear but there's a rustic flavor that comes from chicken.
Just one bowl was enough to make me feel full..!
11. Tofu and egg soup
material
Soft tofu 350g, 2 eggs, 1/4 onion, 800ml broth, Korean soup soy sauce 1T, tuna juice 1T, minced garlic 0.5T, scallions
How to make it
After boiling onions and garlic in the broth, add the soft tofu.
Seasoned with Korean soup soy sauce and tuna juice and egg yolk
I learn it slowly by around.
12. Squid soup
material
Shrimp 600g, radish 100g, water 1L, 4 cloves of garlic,
1/2 bunch of scallions, salt
How to make it
Prepare the peeled and washed squid.
Boil the radish first and add the shrimp and garlic.
Walk away from the bubbles and when the squid is cooked, with scallions and
Seasoned with salt.
Because shellfish itself contains salt
Please add the salt at the very end.
13. Napa cabbage doenjang soup
material
Cabbage 250g, tofu 150g, broth 1.2L, doenjang 2T,
minced garlic 0.5T, scallions
How to make it
Dissolve doenjang in anchovy broth and add cabbage and cook for 5~7 minutes.
Boil. Add tofu and garlic and stir briefly.
After boiling again, add the scallions.
The cabbage becomes sweet as it cooks.
The doenjang soup is getting softer~~
14. Dulkyeami Station
material
Dried seaweed 20g, water 1.2L, sesame oil 1.5T, Korean soup soy sauce 1T,
Tuna juice 1T, minced garlic 0.5T, sesame powder 3T
How to make it
Sauté rehydrated seaweed in sesame oil and add water and cook for 15~20 minutes.
Boil. After seasoning, dissolve the sesame powder.
Boil for 3~5 minutes more.
If you put sesame seeds too early, they will be on the floor.
It's easy to press, so put it in at the end.
15. North Eel Soup
material
30g seaweed, 150g radish, 1 egg, 1.2L broth,
sesame oil 1T, Korean soup soy sauce 0.5T, tuna juice 1T, garlic 0.5T
How to make it
Lightly soak the seaweed strips and stir-fry them with radish at sesame oil.
If you stir-fry the salted anchovies once, the broth becomes much more savory.
Add the broth and boil for 10~15 minutes, then season with seasoning. Finally, add the beaten egg.
16. rice-cake soup
material
Rice cake 500g, beef 150g, 2 eggs, broth 1.5L, Korean soup soy sauce 1.5T, minced garlic 0.5T, scallions
How to make it
Boil the broth with beef. Add the washed rice cakes and
When it softens and rises, season it. Eggs and scallions.
Put it in to finish.
17. Auk doenjang soup
material
Auk 150g, dried shrimp 15g, broth 1.2L, doenjang 2T,
minced garlic 0.5T, scallions
How to make it
We smooth and massage Ahuk's strong shaft and wash it.
Add dried shrimp and watercress to the broth made with fermented soybean paste and boil for about 10 minutes. Add garlic and green onions.
The savory taste of soft radish and dried shrimp is so rich that it's delicious.
It's one of my favorite doenjang soup~~
If you rub and wash the aloe vera with your hands
The smell of raw meat and rough texture will decrease.
18. Tomato egg soup
material
2 tomatoes, 3 eggs, 1/2 bunch of scallions, 800ml of water,
Chicken stock 1t, Korean soup soy sauce 0.5T, edible oil 1T
How to make it
Fry the scallions in oil to release their aroma, then add the tomatoes.
Sauté slightly. Pour in the water and bring to a boil, then adjust the seasoning.
Dip the egg in the egg white to cook.
The freshness of tomatoes and the softness of eggs
It blends with traditional Korean cuisine and has a different taste.
19. Spinach doenjang soup
material
Spinach 250g, tofu 150g, broth 1.2L, doenjang 2T,
minced garlic 0.5T, scallions
How to make it
Dissolve doenjang in the broth and add spinach and tofu.
After boiling for about 5 minutes, add garlic and green onions.
20. Octopus soup
material
1kg of clams, 1.2L of water, 1/2 onion, 1/2 bunch of scallions,
3 cloves of garlic, salt
How to make it
Clean the clams thoroughly and remove the barnacles.
Put water, seasoning, and clams into the pot and boil until the bubbles form.
Walks. Finish with scallions and salt.
Since there is saltiness from clams, the seasoning is
Check after boiling.
21. Kimchi soybean radish soup
material
Kimchi 200g, bean sprouts 200g, stock 1.2L, kimchi broth 100ml, Korean soup soy sauce 1T, tuna juice 1T, garlic 0.5T, scallions
How to make it
Add kimchi to the broth and boil for 7~10 minutes. Bean sprouts and
Add the garlic and boil again for 5~7 minutes, then season.
22. Modernized kimchi stew
material
Modern 300g, dried shrimp 15g, broth 1.2L, doenjang 2T,
minced garlic 0.5T, scallions
How to make it
It washes away the modernity and makes it easy to eat. With the broth made with doenjang.
Add dried shrimp and seaweed and boil for about 10 minutes, then add garlic and
Add the scallions.
23. Tofu kimchi soup
material
Kimchi 250g, tofu 300g, broth 1.2L, kimchi broth 100ml, Korean soup soy sauce 1T, tuna juice 1T, garlic 0.5T, scallions
How to make it
Add kimchi and kimchi broth to the stock and boil for 10 minutes.
Add tofu and garlic and boil briefly, then season to taste.
Add the scallions.
24. Sesame radish soup
material
350g radish, 1.2L stock, 1T sesame oil, Korean soup soy sauce 1T,
minced garlic 0.5T, sesame powder 3T, scallions
How to make it
Shave the radish and stir-fry it in oil. Pour in the broth and
Boil until the radish becomes soft. Season it after that.
Add sesame powder and scallions.
The sweetness of the bitter taste of the rice is combined with the piquancy of the sesame seeds.
The broth is soft.
💡 Key
Because sesame seeds absorb the broth quickly
I don't put too much in.
25. Cold doenjang soup
material
Radish sprouts 150g, tofu 150g, broth 1.2L, soybean paste 2T,
minced garlic 0.5T, scallions
How to make it
Clean the radish thoroughly. In the broth with the diluted doenjang.
Add tofu and boil, then add radish and garlic.
Boil for 4~5 minutes more.
To preserve the flavor of radish,
It's good not to boil for a long time.
26. Clear radish soup
material
Cabbage 300g, radish 100g, broth 1.2L, Korean soup soy sauce 1T,
Shrimp paste 0.5T, garlic 0.5T, scallions
How to make it
Boil radish in the broth for 5 minutes first. Cabbage and
Add garlic and let it become sufficiently soft, then Korean soup soy sauce and
Seasoned with shrimp paste.
27. Soybean soup
material
Boiled barley 300g, broth 1.2L, doenjang 2T, garlic 1T,
Select 1T of scallions and sesame powder
How to make it
In a rice cooker, add soybean paste and garlic and mash them first.
Put in the broth and simmer on medium heat for about 15 minutes.
Add the scallions.
28. Japan-Taiwan Annexation
material
Jaeheop 800g, scallions 30g, water 1.5L, tuna juice 1T,
Salt about 0.5T
How to make it
Fold it properly and wash it clean.
Put it in boiling water, remove the broth and meat, then slice the sliced meat.
Put it back in. After seasoning, add the scallions as soon as you do.
Turn on the fire.
Chives should not be boiled for too long to retain their flavor.
The color is alive.
29. Cemetery forest country
material
Boiled leafy vegetables 250g, bone broth 1.5L, doenjang 2T,
Garlic 1T, gochugaru (Korean red pepper flakes) 0.5T, sesame powder 2T, scallions
How to make it
Add doenjang, garlic, and gochugaru (Korean red pepper flakes) to the stew and simmer. Add to the beef bone broth and boil for about 15 minutes, then add sesame seeds and
Add the scallions.
The commercially available bone broth is made with the product itself.
In some cases, please try the taste first.
30. Bundled soup
material
Boiled napa cabbage 300g, anchovy broth 1.2L, doenjang 2T,
minced garlic 0.5T, sesame powder 2T, scallions
How to make it
First chop the seaweed and soybean paste. Pour in the anchovy broth and simmer gently for 15~20 minutes, then add garlic, sesame powder,
Add the scallions.
Lighter than the bone broth version and with doenjang and anchovy broth
The authenticity is clear~
The important thing here is that you have to first cook the moss with soybean paste.
It gets well absorbed into the stomach.
How to boil soup quickly in the morning
You don't have to finish the soup by dinner.
Like radish, potato, cabbage
Just cut the ingredients that need to be prepared,
I measured the seaweed and put it out,
Please save enough of the yellow shrimp and dried shrimp as needed.
If the broth is prepared too
Like egg soup, soybean sprouts soup, and soft tofu egg soup
There are quite a few national roads that end in less than 10 minutes.
And instead of boiling the soup very salty from the beginning
Start a little blandly and finish with seasoning at the end.
Matching is less likely to fail.
Frequently asked questions
Q. Can I use coin broth instead of anchovy broth?
Yes. Prioritize the recommended dilution ratio indicated on the product and start by reducing the amount of Korean soup soy sauce and soy sauce slightly.
Q. Can I boil the soup the day before yesterday?
It is possible, but it is better to refrigerate it immediately after cooling and only reheat it enough to eat.
Q. The doenjang soup was too salty.
The most natural way is to add a little water and more ingredients without seasoning such as cabbage, tofu, radish to match.
Q. What if you eat with your child?
Cheongyang chili pepper and gochugaru (Korean red pepper flakes) are easier to eat together in one pot if you add them separately to an adult bowl instead of putting them in the pot.
If you try to make something new every morning
In fact, it takes more time to choose the menu.
Open the refrigerator
The soup closest to the ingredients available today
Please choose one.
30 kinds of one-month morning soup,
You saved it
"What soup are you making today?"
Please bring it out on the day you want.
You choose from these
How many times do you usually boil soup the most in the morning?
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