Hearty and Comforting Potato Soup: Chef Yoo Gwi-yeol’s Recipe from ‘The Best Cooking Secrets’
Making Potato Soup from ‘The Best Cooking Secrets’
Hello there! A hearty soup is the perfect start to a nourishing meal. Today, I’m sharing a recipe for a savory and refreshing potato soup using the incredibly versatile potato. Potatoes are packed with Vitamin C, and what’s great is that this vitamin remains intact even after cooking! I’ll also share a tip for picking the best potatoes: look for ones that are smooth with few blemishes, feel firm to the touch, and have a good weight. Let’s make a clear and delicious potato soup at home with the secrets from Chef Yoo Gwi-yeol’s recipe on ‘The Best Cooking Secrets’!
Ingredients
- 300g potatoes (about 2 medium-sized)
- 5 cups water (1L)
- 1 dried anchovy and kelp soup stock pack
- 30g onion (about 1/4 medium onion)
- 15g green onion (about 1/4 stalk)
- 2 tsp soy sauce for soup (10ml)
- Pinch of salt
- 1 egg
Cooking Instructions
Step 1
First, let’s prepare the base for our clear and refreshing potato soup. Add 1 dried anchovy and kelp soup stock pack to 5 cups (1L) of water. Let it sit without turning on the heat for now. This allows the deep flavors of the stock to infuse gradually.
Step 2
Wash the potatoes thoroughly, peel them, and then slice them thinly into half-moon shapes, about 0.5cm thick. Slicing them this way ensures they cook evenly.
Step 3
It’s important to rinse the sliced potatoes under cold water to remove excess starch. If you skip this step, the soup can become cloudy. After rinsing, drain them completely and set aside.
Step 4
Thinly slice the onion. Cut the green onion into 1cm thick diagonal pieces. Using both the white and green parts of the green onion adds extra flavor and aroma.
Step 5
Now, let’s start cooking. Add the prepared potatoes and onions to the infused stock (with the stock pack still in) and bring to a boil over high heat for about 10 minutes. The potatoes and onions will soften, releasing their natural sweetness into the broth.
Step 6
Once the potatoes and onions are tender, remove the stock pack to leave a clear, flavorful broth.
Step 7
Add 2 teaspoons of soy sauce for soup and a pinch of salt to taste, balancing the flavors. Finally, add the sliced green onions and let it simmer for another minute.
Step 8
Prepare the egg wash to make the soup even smoother and richer. To ensure a cleaner texture, remove the chalazae (the white stringy bits) from the egg before whisking. When the soup is simmering, slowly drizzle the beaten egg from above in a circular motion without stirring. Absolutely do not stir at this point, as it will cause the egg to break apart into messy strands.
Step 9
After adding the egg, turn off the heat and let it cook gently with the residual heat. This method ensures the egg cooks softly without making the soup cloudy. In a short while, the egg will naturally set and float to the surface. Enjoy your delicious, savory, and refreshing potato soup!
