Hearty and Mild Egg and Potato Soup
Super Simple Morning Soup: A Gentle and Comforting Broth with Eggs and Potatoes
Seeking a nourishing yet gentle soup for your morning meal? This Egg and Potato Soup combines the soft texture of eggs with the comforting heartiness of potatoes, offering warmth that will help you breeze through chilly mornings. Its simple yet deeply satisfying flavor makes it a perfect addition to your breakfast table.
Ingredients- 2 medium potatoes
- 2 large eggs
- 1/2 stalk of green onion (scallion)
- 1 Korean chili pepper (optional, for a touch of heat)
- 2 bouillon cubes (or 1 liter of anchovy-kelp broth)
- 1 liter water
- 2 tablespoons tuna extract (or soy sauce for soup)
- Salt to taste
- A pinch of ground black pepper
Cooking Instructions
Step 1
In a pot with a good depth, pour in 1 liter of water and add the 2 bouillon cubes. Bring to a boil over high heat. If you don’t have bouillon cubes, you can use homemade anchovy-kelp broth for a richer flavor.
Step 2
While the broth is coming to a boil, crack the 2 eggs into a bowl, whisk them gently to break the yolks and combine. Peel the potatoes, wash them thoroughly, and slice them into approximately 0.5cm thick half-moons or bite-sized pieces. Finely chop the 1/2 stalk of green onion and mince the 1 Korean chili pepper. (You can omit the chili pepper if you prefer less spice).
Step 3
Once the broth is boiling vigorously, add the sliced potatoes to the pot. Cook over medium heat until the potatoes become tender and slightly translucent. This step ensures the potatoes soften nicely and release their flavor into the soup.
Step 4
Check if the potatoes are cooked through by piercing them with a fork. Once tender, reduce the heat to medium-low. Slowly pour the whisked eggs in a circular motion around the surface of the soup. Avoid stirring immediately after adding the eggs; let them set and cook gently for a more visually appealing result. Stir in 2 tablespoons of tuna extract for an added savory depth.
Step 5
As the egg cooks and forms delicate ribbons or curds, add the chopped green onions and minced chili pepper to the pot. Let it simmer for another minute or two. The fresh aroma of the green onions and the subtle kick from the chili pepper will enhance the soup’s overall flavor profile.
Step 6
Finally, season with a couple of twists of ground black pepper. Taste the soup and adjust the seasoning with salt as needed. Once all the flavors have melded together, your warm and comforting Egg and Potato Soup is ready to be enjoyed.
