Hearty Potato and Egg Soup for a Warm Morning Meal
Nourishing Potato and Egg Soup for the Whole Family
I quickly whipped up this potato and egg soup to give my daughter a filling breakfast before she headed off to school this morning. It’s a comforting soup with a clear, refreshing broth, tender potatoes, and fluffy eggs that’s gentle on the stomach. You can have it ready in about 15 minutes, perfect for busy mornings!
Main Ingredients
- 2 medium potatoes
- 1/2 medium onion
- 1 anchovy and kelp tea bag
- 1 Tbsp minced garlic
- 1 Korean green chili pepper (optional, for a spicy kick)
- 1 red chili pepper (for color)
- 1 stalk of green onion
- 2 eggs
Seasoning
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp tuna extract (adds umami)
- Pinch of salt
- 1 tsp Dashida (or seasoned salt)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp tuna extract (adds umami)
- Pinch of salt
- 1 tsp Dashida (or seasoned salt)
Cooking Instructions
Step 1
In a pot, add about 5-6 cups of water and the anchovy and kelp tea bag to make a broth. Adding 2 Tbsp of soup soy sauce at this stage will infuse a deeper flavor into the broth.
Step 2
Peel the 2 potatoes and cut them into large, 1.5cm thick pieces. Cutting them large helps them retain their texture and prevents them from breaking apart while cooking. Once the broth is boiling, add the potatoes and cook them together.
Step 3
As the potatoes start to soften, add 2 Tbsp of tuna extract for an extra layer of savory flavor. If you don’t have tuna extract, you can substitute it with soup soy sauce or fish sauce.
Step 4
Lightly beat the 2 eggs in a separate bowl. Adding a pinch of salt while beating the eggs helps to reduce any eggy smell and makes them cook up more tenderly.
Step 5
Slice the 1/2 onion thinly, and diagonally slice the 1 stalk of green onion. Thinly slice the Korean green chili pepper and red chili pepper diagonally as well. If you prefer a spicier soup, feel free to add more green chilies.
Step 6
When the broth is boiling and the potatoes are almost cooked through, add the sliced Korean green chili pepper. Remove the anchovy and kelp tea bag; leaving it in too long can make the broth cloudy and bitter.
Step 7
Add 1 Tbsp of minced garlic to enhance the refreshing taste of the broth. Let it simmer for a moment to allow the garlic flavor to meld into the soup.
Step 8
While the soup soy sauce and tuna extract provide a base flavor, adjust the seasoning with a pinch of salt and 1 tsp of Dashida (or seasoned salt) to your preference. It’s important not to make it too salty from the start; taste and adjust as you go. If you season it slightly saltier now, you won’t need to adjust the seasoning after adding the eggs. Reduce the heat to medium-low and simmer gently.
Step 9
Add the sliced onions and diagonally sliced chili peppers and green onions. Cook until the onions become translucent and slightly softened. Be careful not to overcook them, as they can become mushy.
Step 10
Finally, gently pour the beaten eggs in a circular motion around the edge of the pot. Do NOT stir! Wait for the eggs to set and become fluffy. Once the eggs are fully cooked, turn off the heat and let the soup rest for about 2-3 minutes before serving. Your delicious potato and egg soup is ready!
