Hearty and Comforting Potato and Egg Soup Recipe
Hearty and Comforting Potato and Egg Soup Recipe
How to Easily Make Potato and Egg Soup
Hello everyone! Today, I’m sharing a simple and quick recipe for egg soup that you can make with common ingredients you likely have at home. It’s perfect for those days when you’re not sure what to eat or when you need a comforting and satisfying meal. This light and refreshing soup, featuring tender potatoes and fluffy eggs, is a favorite for all ages.
Ingredients- 2 medium potatoes
- 1/4 zucchini (or to taste)
- 2 large eggs
- 1/2 stalk of green onion
- 3 Korean green chilies (optional, for spice)
- 700ml water
- 1 handful of dried anchovies (for broth)
- 2 sheets of dried kelp (approx. 10x10cm)
- 1 Tbsp soy sauce for soup (approx. 15ml)
- 2 pinches of salt (approx. 2g)
- 1 pinch of black pepper (approx. 0.5g)
- 1 Tbsp sesame oil (approx. 15ml)
Cooking Instructions
Step 1
First, let’s prepare the potatoes, which are key to the soup’s flavor. Wash the potatoes thoroughly, peel them, and then cut them into bite-sized pieces, about 4 segments each. Cutting them too small might cause them to break apart while cooking, so aim for a moderate size.
Step 2
To create a delicious broth, we’ll make a stock. In a pot, combine 700ml of water with a handful of dried anchovies and 2 sheets of dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp after about 5 minutes to prevent bitterness. Continue simmering the anchovies for another 10 minutes to extract a rich, clear broth, then strain them out.
Step 3
We’ll enhance the potato’s flavor by sautéing them. While the broth is simmering, heat 1 tablespoon of sesame oil in a separate pan. Add the prepared potatoes and stir-fry them over medium-low heat. Cook until the potatoes become slightly translucent and develop a faint golden hue; this process brings out their natural sweetness.
Step 4
Once the potatoes are partially cooked and have absorbed the sesame oil flavor, add the zucchini to the pan and sauté them together. Zucchini cooks faster than potatoes, so stir-frying them alongside will help maintain a pleasant texture and ensure even cooking.
Step 5
Transfer the sautéed potatoes and zucchini into the prepared anchovy-kelp broth. Remove the anchovies and kelp from the broth. Finely chop the green onion. If you prefer a bit of heat, finely mince the Korean green chilies as well. Add all the chopped green onions, chilies (if using), and the sautéed potatoes and zucchini to the pot.
Step 6
Now it’s time to season the soup. Add 1 tablespoon of soy sauce for soup to enhance the umami flavor, and then adjust the remaining seasoning with 2 pinches of salt. Finally, add a pinch of black pepper to enrich the overall taste. Taste and adjust the salt or soy sauce according to your preference.
Step 7
Here comes the final touch – cooking the eggs! Crack 2 eggs into a bowl and whisk them until well beaten. Once the soup is boiling, reduce the heat slightly. Then, slowly drizzle the beaten eggs into the pot in a circular motion, creating delicate ribbons of egg. Avoid stirring immediately to allow the egg to form beautiful strands.
Step 8
Let the soup simmer for another 1-2 minutes until the egg is cooked into soft curds. Personally, I find the soup most delicious when the egg is about 85% cooked, remaining wonderfully tender. You can adjust the cooking time based on your preference. Turn off the heat and let it sit for a moment; the residual heat will finish cooking the egg perfectly.
Step 9
Voila! Your delicious Potato and Egg Soup is ready. The clear, refreshing broth combined with the tender eggs and hearty potatoes creates a wonderfully comforting meal. It’s especially revitalizing the day after drinking alcohol and is perfect for enjoying with a bowl of rice.
Step 10
This Potato and Egg Soup is incredibly simple yet guaranteed to be delicious! I highly recommend trying this recipe and enjoying a warm, satisfying meal. It’s sure to warm both your body and soul, especially on a chilly day!
