Hearty and Delicious Morning Soup: Egg and Potato Soup
Quick and Easy Egg and Potato Soup Recipe for Busy Mornings
This Egg and Potato Soup is perfect for a satisfying breakfast, featuring a delightful combination of crisp onions and tender potatoes, enhanced by the rich flavor of eggs. Made with a clear and refreshing anchovy-kelp broth, it’s incredibly simple to prepare, just chop and simmer, making it an effortless option for busy mornings. Start your day with this nutritious and easy recipe!
Main Ingredients- 2 small potatoes (approx. 150g)
- 1/2 medium onion (approx. 50g)
- 1 large egg
- 1 handful of chives (approx. 15g, cut into 3-4cm lengths)
Cooking Instructions
Step 1
First, thinly slice half an onion and place it in a pot. Next, peel the 2 small potatoes and cut them into thick julienne strips, not too thin and not too long, and add them to the pot along with the onions. Slicing them this way helps them maintain their shape during cooking and adds a pleasant texture.
Step 2
Next, add 3 tablespoons of soup soy sauce evenly over the potatoes and onions. Soup soy sauce adds a savory depth while maintaining a clear broth color. Feel free to adjust the amount to your preference.
Step 3
Now, pour in 5 cups (1L) of anchovy-kelp broth, the secret to its clear and refreshing taste. If you don’t have pre-made broth, you can quickly make one by simmering kelp and dried anchovies in water for about 10 minutes, then straining.
Step 4
Place the pot with the prepared ingredients over high heat on the stove and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are completely tender. You can check for doneness by piercing a potato with a fork.
Step 5
Once you’ve confirmed the potatoes are cooked and tender, prepare the egg. Before adding it to the soup, crack the egg into a bowl. Use a fork or whisk to remove the chalazae (the white stringy bits) and beat the egg until smooth. Removing the chalazae ensures the egg disperses beautifully in the broth without clumping, resulting in a cleaner taste.
Step 6
Slowly drizzle the beaten egg into the simmering soup. After adding the egg, wait for about 10-20 seconds without stirring. Then, gently stir the soup from the bottom up with chopsticks or a fork. This technique creates delicate ribbons of egg that float gracefully, making the soup visually appealing and delicious. Avoid stirring too vigorously.
Step 7
Finally, add the handful of chives, cut into 3-4cm lengths, and stir gently just once or twice to cook them. Chives cook very quickly, so adding them at the end preserves their vibrant color and fresh, slightly crisp texture. Finish with a pinch of black pepper to enhance the flavor and aroma. This Egg and Potato Soup is best enjoyed immediately while it’s warm.
