Hearty Potato and Egg Soup
How to Make a Clear and Delicious Potato Egg Soup
When you’re craving a comforting and mild soup, this Potato Egg Soup made with tender potatoes and fresh eggs is the perfect choice. It’s incredibly gentle on the palate, making it suitable for everyone from children to adults, and serves as a satisfying meal on its own.
Ingredients for Potato Egg Soup- Potatoes 256g (about 2 medium-sized)
- 2 fresh eggs
- Onion 60g (about 1/4 medium)
- Green onion 35g (about 1/4 stalk)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
Seasoning for Potato Egg Soup- Anchovy-Kelp Broth 1L
- 1.5 Tbsp tuna extract (fish sauce alternative)
- 2 pinches salt
- Anchovy-Kelp Broth 1L
- 1.5 Tbsp tuna extract (fish sauce alternative)
- 2 pinches salt
Cooking Instructions
Step 1
Let’s start by making a flavorful broth. In a pot, add 1.2 liters of water and one anchovy-kelp tea bag. Bring to a boil over high heat, then reduce to medium heat and let it steep for about 10 minutes to extract a clear and deep broth. You’ll be using 1 liter of this prepared broth, so remove the tea bag.
Step 2
Prepare the star ingredient, potatoes. Wash them thoroughly, peel, and then slice them into strips about 5-7mm thick. Aim for slices that are neither too thin nor too thick, ensuring a soft texture when cooked.
Step 3
Slice the onion similarly to the potatoes for a touch of sweetness. Finely chop the green onion for a fresh aromatic finish.
Step 4
Crack the 2 fresh eggs into a bowl. Using a spoon, gently whisk the yolks and whites together, breaking up any tough stringy bits, to prepare the egg mixture. Ensuring the eggs are well-beaten will help them disperse beautifully in the soup.
Step 5
Now, let’s start cooking. Add 1 tablespoon of perilla oil to the pot and sauté the sliced potatoes for about 30 seconds. This step lightly coats the potatoes and enhances their flavor.
Step 6
Pour the prepared 1 liter of broth over the sautéed potatoes. Make sure the potatoes are adequately submerged in the broth.
Step 7
Add 1.5 tablespoons of tuna extract for an extra layer of umami and bring the soup back to a boil over high heat.
Step 8
As the soup comes to a rolling boil, you’ll notice foam forming on the surface. Carefully skim off this foam with a spoon. Removing the foam will result in a much clearer and cleaner-tasting broth.
Step 9
After skimming, add the sliced onions to the clear broth. Reduce the heat to medium and stir gently to combine the ingredients. Cook until the onions become translucent.
Step 10
Once the soup returns to a boil, slowly drizzle the whisked egg mixture in a circular motion around the edges of the pot. The key is to pour it widely so it disperses evenly rather than clumping in one spot.
Step 11
After pouring the egg mixture, resist the urge to stir immediately! Wait for about 10 seconds until the egg starts to set and float. Then, gently stir with a spoon, being careful not to scrape the bottom of the pot, allowing the egg to form delicate ribbons.
Step 12
Taste the broth and adjust the seasoning if needed. Add the 2 pinches of salt to achieve your desired taste. Balancing the tuna extract and salt will give you a delicious savory flavor.
Step 13
Finally, add 1 tablespoon of minced garlic and the prepared green onions. Stir once more. Bring the soup to a brief boil, then immediately turn off the heat. Overcooking can make the egg texture mushy.
Step 14
And there you have it – a steaming bowl of delicious, clear Potato Egg Soup! ^^
Step 15
Ladle the soup generously into warm bowls. For an extra touch of flavor, sprinkle with black pepper to your liking. Enjoy your meal!
