Hearty Potato and Egg Soup for a Satisfying Breakfast
Hearty Potato and Egg Soup for a Satisfying Breakfast
Start your morning right with this warm and comforting Potato and Egg Soup!
With fresh potatoes in season, we’re making a delicious Potato and Egg Soup that’s perfect as a filling meal, even as a breakfast substitute. The combination of tender potatoes and fluffy eggs is soothing and gentle on the stomach, while simple ingredients create a deep, savory flavor that’s ideal for breakfast. The broth is refreshing and clean, making it perfect for enjoying with a bowl of rice!
Main Ingredients- 3 medium potatoes (approx. 300g)
- 1/2 onion (approx. 75g)
- 1/2 green onion stalk (approx. 30g)
- 1 Korean chili pepper (optional, for added spiciness)
- 3 large eggs
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and cut them into bite-sized pieces, about 1cm thick. Thinly slice the onion, and finely chop the green onion and Korean chili pepper. Only add the chili pepper if you prefer a spicier soup.
Step 2
In a pot, combine the water (1.5 liters) for a refreshing and deep broth, 3 sheets of kelp, 5 dried anchovies, and 2 tablespoons of dried shrimp. Bring to a boil over medium heat. Once boiling, remove the kelp and continue to simmer for about 5 minutes to extract the flavors from the anchovies and shrimp. Strain to get a clear broth.
Step 3
In a bowl, crack the 3 eggs and whisk them well, removing the chalazae (egg white strings). For an even smoother and cleaner taste, you can strain the whisked eggs through a sieve.
Step 4
Add the prepared potatoes to the broth and bring to a boil over medium heat. Cook for about 5-7 minutes, or until the potatoes become translucent and tender.
Step 5
Once the potatoes are almost cooked, add the sliced onion and chopped green onion. Continue to simmer for another 2-3 minutes until the onion becomes translucent and the fragrance of the green onion is released.
Step 6
Add 0.5 tablespoon of Korean soup soy sauce, 0.5 tablespoon of salted shrimp, and 1 tablespoon of tuna extract to enhance the umami flavor. Salted shrimp adds a refreshing taste to the broth, while tuna extract provides a deep flavor; adjust to your preference.
Step 7
When the soup comes to a boil, slowly pour the whisked egg mixture in a circular motion around the edges of the pot. Gently stir with chopsticks or a similar utensil to create delicate ribbons of egg, and once the egg is cooked into soft curds, reduce the heat to low.
Step 8
Add the chopped Korean chili pepper. Taste the soup and adjust the seasoning with salt if needed. Adding chili pepper makes the broth even more refreshing.
Step 9
Finally, sprinkle a pinch of black pepper. Your delicious Potato and Egg Soup is ready! Enjoy it with a warm bowl of rice for a hearty breakfast meal!
