Clear and Refreshing Potato Egg Soup
Clear and Refreshing Potato Egg Soup
How to Make Simple Potato Egg Soup: A Clear and Delicious Recipe for a Homey Meal
On days when you crave a light and refreshing soup, this ‘Clear Potato Egg Soup’ is the perfect solution, made with simple ingredients you likely have at home. Its delicately savory flavor is wonderful on its own, and it’s especially great for enjoying with a bowl of rice.
Main Ingredients- 2 potatoes (approx. 278g, peeled)
- 1/2 onion (approx. 55g)
- 1/4 green onion (approx. 20g)
- 0.7 Tbsp minced garlic
- 1 Tbsp perilla oil (or sesame oil)
- 1.5 Tbsp fish sauce (or soy sauce for soup)
- Pinch of salt (to taste)
- 1 egg
- 2 coin broth packets (or 1 liter of anchovy-kelp broth)
- 1 liter water
Cooking Instructions
Step 1
Peel the potatoes and rinse them under running water. Cut them into bite-sized pieces, about 5mm thick. Slice the onion into thin strips, about 3mm thick. Cutting the vegetables into appropriate sizes ensures they cook evenly and efficiently.
Step 2
Slice the green onion diagonally, focusing on the white and light green parts for the best flavor. Prepare 0.7 Tbsp of minced garlic for aromatic depth, and 2 coin broth packets (or your preferred broth base) to enrich the soup’s flavor.
Step 3
Crack 1 egg into a bowl. Lightly beat it with a spoon or fork until the yolk and white are well combined, creating a smooth egg mixture. Avoid over-beating; a gentle whisk is perfect.
Step 4
Now, grab a pot. Add the prepared potatoes to the pot along with 1 Tbsp of perilla oil.
Step 5
Place the pot over medium heat on the stovetop. Stir the potatoes gently for about 1 to 1.5 minutes, allowing them to absorb the nutty flavor and aroma of the perilla oil. Sautéing them lightly will enhance their sweetness and prevent them from sticking.
Step 6
Once the potatoes are lightly sautéed, pour in 1 liter of water and add the 2 coin broth packets. Using broth will add a deeper, more complex flavor to your soup.
Step 7
Add 1.5 Tbsp of fish sauce (or soup soy sauce) for seasoning. Stir gently to combine, then turn the heat up to high and bring the soup to a boil.
Step 8
As the soup comes to a rolling boil, you’ll notice a foamy layer forming on the surface. This foam can make the soup cloudy, so use a spoon to carefully skim it off. Removing this foam is key to achieving a clear broth.
Step 9
After skimming the foam, reduce the heat to medium. Let the potatoes cook until tender, which should take about 3 minutes. Keep an eye on them to prevent them from becoming mushy.
Step 10
While the potatoes are cooking, add the thinly sliced onions to the pot. Give it a gentle stir. The onions will add a subtle sweetness to the broth as they cook.
Step 11
It’s time to check if the potatoes are cooked. Select the thickest potato piece and gently poke it with a toothpick. If the toothpick slides in easily, the potatoes are ready. If they still feel firm, continue to simmer for a little longer over low heat.
Step 12
Once the potatoes are tender, taste the soup. If it needs more saltiness, add a pinch of salt at a time until it reaches your desired flavor. If the seasoning is perfect, you can skip the salt.
Step 13
With the soup seasoned to perfection, slowly drizzle the prepared egg mixture in a circular motion around the edges of the pot. Pouring it gently helps create delicate ribbons of cooked egg.
Step 14
As the egg cooks, it will form soft, fluffy curds. Gently stir the soup with a spoon once the egg has mostly set, breaking up any large clumps to distribute the egg evenly. Be careful not to over-stir, as this can make the broth cloudy.
Step 15
Finally, add the sliced green onions and minced garlic to the pot. Stir them in gently. Their fresh aroma will infuse the soup, adding a final touch of flavor.
Step 16
Simmer for another moment to allow all the flavors to meld together. Your Clear Potato Egg Soup is now ready to be enjoyed! Serve hot with a side of rice for a comforting meal.
