Refreshing Potato Shrimp Egg Drop Soup
A Comforting and Revitalizing Soup with Potatoes, Shrimp, and Egg
This delightful soup features tender potatoes and succulent shrimp, brought together with a swirl of soft egg. It’s a wonderfully refreshing dish, perfect for utilizing seasonal potatoes. The clear, savory broth offers a light yet satisfying flavor, making it an excellent choice for a simple and wholesome meal or side dish.
Main Ingredients- Shrimp 65g (frozen recommended)
- Potato 1 large (approx. 135g)
- Egg 1 large
- Onion 70g
- Minced garlic 1 Tbsp
- Scallion (green part) 20g
- Korean green chili pepper 1 (optional)
Broth Base- Dried anchovy and kelp broth sachet 12g
- Dried kelp (6x6cm square) 1 sheet
Seasoning- Korean soup soy sauce (Guk-ganjang) 1 Tbsp
- Salt to taste
- Cooking wine or Mirin 1 tsp
- Ground black pepper a pinch
- Dried anchovy and kelp broth sachet 12g
- Dried kelp (6x6cm square) 1 sheet
Seasoning- Korean soup soy sauce (Guk-ganjang) 1 Tbsp
- Salt to taste
- Cooking wine or Mirin 1 tsp
- Ground black pepper a pinch
Cooking Instructions
Step 1
Begin by preparing your shrimp. If using frozen shrimp, thaw them in cold or lightly salted water, then rinse thoroughly under running water. Also, prepare your potatoes, egg, onion, minced garlic, broth sachet, kelp, scallion, and optional Korean green chili pepper. Having all ingredients prepped makes the cooking process much smoother.
Step 2
Peel the potato and cut it into manageable pieces. If you’re using new potatoes, they can be quite delicate and may break apart easily. To prevent the soup from becoming cloudy and to maintain a pleasant texture, cut the potatoes into slightly thicker chunks.
Step 3
Finely chop the scallion. While you can slice it diagonally, chopping it finely will help its flavor infuse more readily into the broth.
Step 4
Slice the onion into bite-sized pieces, about 1cm thick. The onion will add a natural sweetness to the soup as it cooks.
Step 5
Cut the peeled potato into thick slices, about 1.5cm thick. This thickness helps the potatoes cook through without falling apart completely, adding a satisfying bite to the soup.
Step 6
Now, let’s make a flavorful broth. Place the anchovy and kelp broth sachet and the dried kelp sheet into a pot. Add 1 liter of fresh water. Using both the sachet and the kelp sheet together will create a deeper, more satisfying umami flavor.
Step 7
Once the water comes to a boil, remove the kelp sheet after about 5 minutes. Boiling kelp for too long can sometimes impart a slightly bitter taste, so be mindful of the timing.
Step 8
After removing the kelp, add the prepared potato chunks to the simmering broth. Allowing the potatoes to cook until tender is key to developing a rich soup flavor.
Step 9
Add half of the minced garlic (1/2 Tbsp) to the broth. This will contribute a pleasant savory aroma and taste. Stir well to distribute the garlic flavor throughout the soup.
Step 10
Next, add the sliced onion to the pot. Let it simmer until the onion becomes translucent and releases its natural sweetness into the broth.
Step 11
Pour in 1 Tbsp of Korean soup soy sauce (Guk-ganjang) to provide the base seasoning. Adding this first and then adjusting with salt later helps create a more nuanced flavor profile.
Step 12
When the potatoes are about halfway tender, add the prepared shrimp. Shrimp cook very quickly, so it’s best to add them after the potatoes have started to soften. Simmer for another 2-3 minutes until the shrimp are cooked through and turn pink.
Step 13
Taste the soup and, if needed, add salt to reach your desired level of seasoning. Adjusting the salt at this stage ensures the perfect balance of flavors.
Step 14
Add the remaining minced garlic (1/2 Tbsp). Adding garlic in two stages—beginning and near the end—enhances its aroma and adds another layer of flavor to the soup.
Step 15
Remove the broth sachet to keep the soup clear and prevent any unwanted bitterness.
Step 16
In a small bowl, whisk the egg until well beaten but not foamy. While the soup is gently simmering, slowly drizzle the beaten egg into the pot in a thin stream, moving your hand in a circular motion. Resist the urge to stir immediately. Allow the egg to set slightly, then gently swirl with chopsticks to create delicate ribbons of cooked egg. This method results in a beautiful, silky texture.
Step 17
Finally, add the chopped scallions and the optional Korean green chili pepper. The chili pepper adds a wonderful touch of heat and freshness, making the soup even more invigorating, especially if you enjoy a bit of spice.
Step 18
Once all ingredients are cooked and the flavors have melded, turn off the heat. Sprinkle a pinch of ground black pepper over the soup to finish. The pepper enhances the overall aroma and taste.
Step 19
Ladle the hot, refreshing soup into bowls. This delicious Potato Shrimp Egg Drop Soup is now ready to be enjoyed with a bowl of rice. Enjoy your homemade creation!
