Hearty Potato and Egg Soup
Hearty Potato and Egg Soup
How to Make Simple Potato and Egg Soup! Perfect for Busy Mornings.
This is a recipe for a simple potato and egg soup, perfect for when you need a comforting broth but are short on time. It’s ideal for busy mornings! The tender potatoes and mild eggs create a satisfying meal, and the clear broth is soothing. It’s a great choice for breakfast, a light lunch, or a simple dinner. For detailed cooking steps, please refer to the video: https://youtu.be/eh3mVXKvtDo
Essential Ingredients- 2 small potatoes (approx. 200g)
- 1/2 medium onion (approx. 50g)
- Approx. 50g chives (or scallions, green onions)
- 2 large eggs
Cooking Instructions
Step 1
If using scallions or green onions instead of chives, chop them finely. For scallions, you can separate the white and green parts if desired. Wash the chives and cut them into 3-4 cm lengths.
Step 2
If you have pre-made broth for stews, this will be very quick. If not, combine 1.2L of water with 20g of dried anchovies, 10g of dried kelp, and 2 Tbsp of cooking wine in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for at least 10 minutes to extract a flavorful broth. Remove the kelp after about 10 minutes to prevent bitterness.
Step 3
While the broth is simmering, prepare the vegetables. Peel the potatoes and slice them into about 0.7-1cm thick half-moons or cubes. Slice the onion similarly. If using Korean chili peppers, remove the seeds and mince them finely. Chop the chives (or scallions) as well.
Step 4
Crack the 2 eggs into a small bowl. Whisk them thoroughly with a fork or chopsticks until the yolks and whites are well combined. To eliminate any eggy smell, you can add about 1 tsp of cooking wine to the eggs while whisking.
Step 5
Carefully strain the broth through a fine-mesh sieve to remove the anchovies, kelp, and any other solids, ensuring you have a clear broth. A clear broth results in a cleaner flavor.
Step 6
Add the sliced potatoes and onions to the clear broth. Season with 1 Tbsp of minced garlic and 1-2 Tbsp of soy sauce for soup. The amount of soy sauce can be adjusted based on the saltiness of your broth and personal preference. Bring to a boil over high heat, then cook for about 5-7 minutes, or until the potatoes are tender when pierced with a fork. This indicates they are cooked through.
Step 7
Once the potatoes and onions are tender, slowly pour the whisked egg mixture into the simmering soup, drizzling it around the edges. As the egg begins to set, gently stir with chopsticks to create ribbons. Add the chopped chives (or scallions) and Korean chili peppers (if using). Simmer for another moment until everything is heated through. Turn off the heat immediately. Adding the chives at the end helps maintain their vibrant color and crisp texture. Serve hot and enjoy!
