Hearty and Warm Potato Egg Soup: A Quick and Easy Recipe
Whip Up a Quick Meal: Simple Potato and Egg Soup Recipe
Welcome home, my dearest husband who works so hard! I’m sorry you often miss meals due to work. Let’s eat to live! I’ve made a simple potato and egg soup for you, as there wasn’t any other soup readily available. It’s comforting and quick to make.
Ingredients
- 1 medium potato
- 1 egg
- 2 Cheongyang peppers (adjust to your spice preference)
- 1/2 stalk of green onion
- 1 Tbsp fish sauce (for umami)
- 3 cups broth (anchovy-kelp or rice water)
Cooking Instructions
Step 1
1. Prep your ingredients! First, crack one egg into a bowl, add a pinch of salt, and whisk well. Peel the potato and slice it thinly, about 0.7cm thick, then cut it into bite-sized pieces. Finely chop the Cheongyang peppers (removing seeds if desired) and slice the green onion diagonally. (Tip: Avoid slicing the potatoes too thinly, or they might break apart while cooking.)
Step 2
2. Make a flavorful broth! In a pot, add anchovies and kelp, then pour in 3 cups (approx. 600ml) of water. Once it boils, remove the kelp and let the anchovies simmer for about 5 minutes before removing them. (Tip: Using rice water instead of anchovy-kelp broth will yield a savory and mild soup.) Add the sliced potatoes to the prepared broth and bring to a boil over medium heat.
Step 3
3. Add everything once the potatoes are tender! When the potatoes become translucent and start to cook (takes about 5-7 minutes), slowly pour the whisked egg into the pot along the edges. Once the egg begins to set, resist the urge to stir vigorously. Let it cook slightly, then gently break it apart with a chopstick to create soft egg ribbons. Finally, season with 1 tablespoon of soy sauce or fish sauce to taste. Add the chopped green onions and Cheongyang peppers, then simmer for another moment until done! (Tip: Adjust the seasoning with soy sauce or fish sauce according to your preference. You can also use salt at the end.)
