Fluffy Potato and Egg Soup for Babies
(Baby Food, Baby Soup) Soft Potato and Egg Soup Recipe
A simple and quick baby soup made with minimal ingredients! We’ve prepared a ‘Fluffy Potato and Egg Soup’ featuring tender potatoes and mild eggs. This recipe is seasoned for a 22-month-old, so feel free to adjust the seasoning to your child’s preference. It’s perfect for mixing with rice and a magical soup that your baby will finish in one sitting!
Main Ingredients- 1 medium potato
- 1 egg
- 700ml anchovy-kelp broth
- 1/4 onion
- Approx. 5cm green onion
Seasoning- 1 tsp perilla oil
- 1.5 tsp baby soy sauce
- 1 tsp perilla oil
- 1.5 tsp baby soy sauce
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious potato and egg soup. Wash the potato thoroughly.
Step 2
Peel the potato and cut it into bite-sized pieces, about 1.5 cm cubes or irregular shapes. Cutting them too small might cause them to break apart.
Step 3
Rinse the cut potatoes lightly under cold water. This removes some of the starch, helping to keep the broth clear.
Step 4
Drain the rinsed potatoes in a colander. They are now ready for sautéing.
Step 5
Slice the onion into thin strips, similar in size to the potato pieces or slightly thinner. The sweetness from the onion will enhance the soup’s flavor.
Step 6
Finely chop the green onion. This will add a refreshing taste and aroma to the soup.
Step 7
Now, let’s start sautéing. Heat a pot over low heat and add 1 teaspoon of perilla oil. The nutty aroma of perilla oil pairs wonderfully with potatoes.
Step 8
Once the perilla oil is warm, add the cut potatoes and sauté over low heat, being careful not to burn them. Sauté until the potatoes become slightly translucent.
Step 9
When the potatoes are about half-cooked and starting to turn translucent, add half of the anchovy-kelp broth (350ml) to the pot. Adding all the broth at once can extend the cooking time.
Step 10
Add the sliced onion and bring the heat to medium. Let it boil vigorously. The onion will become translucent, adding a subtle sweetness to the broth.
Step 11
As the soup comes to a boil, skim off any foam or impurities that rise to the surface using a spoon. This will make the broth cleaner.
Step 12
After skimming the foam, pour in the remaining anchovy-kelp broth (350ml). Now, let it simmer until the potatoes are completely tender.
Step 13
Once the potatoes are tender, add the chopped green onion and 1.5 teaspoons of baby soy sauce. Adjust the seasoning lightly, as this is for a baby.
Step 14
After seasoning, bring the soup back to a vigorous boil over medium heat. This allows all the flavors to meld together.
Step 15
While the soup is simmering, crack one egg into a separate bowl and whisk it thoroughly with a fork or chopsticks. Ensure the yolk and white are well combined.
Step 16
When the soup returns to a boil, reduce the heat to low. Slowly drizzle the whisked egg into the soup in a thin stream, creating a circular motion. Crucially, do NOT stir the egg once it’s in the soup! Let it cook undisturbed for beautiful, fluffy egg ribbons.
Step 17
Once the egg is cooked and has formed fluffy ribbons, your delicious Potato and Egg Soup is ready! The combination of soft potatoes and delicate egg will surely delight your baby.
Step 18
Let the soup cool slightly to a safe temperature, then serve it in a baby-sized bowl. This will make your baby’s mealtime even more enjoyable.
