Savory Egg and Potato Soup
Savory Egg and Potato Soup
Quick & Easy Egg Potato Soup Recipe for Busy Mornings
Here’s a simple soup recipe perfect for a quick and nourishing meal on busy mornings! This Egg and Potato Soup is wonderfully savory and comforting, making it a delightful start to your day. The tender potatoes and fluffy egg create a harmonious flavor that everyone will enjoy.
Main Ingredients- 1 medium potato
- 2 eggs
- 1/4 stalk of green onion (scallion)
- 1/2 medium onion
- 1L water (about 4 cups)
Seasoning & Others- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- Pinch of salt
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- Pinch of salt
Cooking Instructions
Step 1
First, finely chop the green onion. Wash the green onion, remove the outer layers if needed, and slice it into small pieces suitable for soup. You can use both the white and green parts.
Step 2
Peel the onion and slice it thinly into strips. Peel the potato, wash it thoroughly under running water, and then cut it into bite-sized pieces, about 1cm thick. Avoid cutting the potato too thick, as it will take longer to cook. Aim for uniform, easy-to-eat pieces.
Step 3
In a bowl, crack the 2 eggs. Remove the chalazae (the white stringy bits) and whisk them gently with a fork or whisk until smooth. Be careful not to over-whisk; this helps keep the soup clear and the egg texture delicate.
Step 4
In a pot with sufficient depth, pour in 1L of water. Add 1 Tbsp of soup soy sauce and 1 Tbsp of anchovy sauce. Add the prepared potatoes to the pot and bring it to a boil over high heat. The potatoes will release a subtle sweetness and savory depth into the broth as they cook.
Step 5
Once the water reaches a rolling boil, reduce the heat to medium. Check if the potatoes are starting to soften, then add the thinly sliced onion and 1 Tbsp of minced garlic. Continue to simmer. The addition of onion will enhance the soup’s refreshing and slightly sweet flavor.
Step 6
When the soup comes to a gentle boil again, slowly drizzle the whisked egg mixture into the pot in a circular motion around the edges. Pouring gently helps the egg cook into delicate ribbons rather than clumping.
Step 7
Once the egg is cooked and floats to the surface in soft curds, gently stir the soup just once or twice with a chopstick or ladle. Avoid stirring vigorously before the egg is fully set, as this can make the broth cloudy.
Step 8
Finally, add the chopped green onions and let the soup simmer for another 1-2 minutes until it comes to a gentle boil. The fresh aroma of the green onions will infuse into the soup, adding another layer of flavor.
Step 9
Taste the soup and adjust the seasoning with a pinch of salt if needed. The soup soy sauce and anchovy sauce provide the base flavor, but feel free to adjust it to your personal preference.
Step 10
You can enjoy this soup as is for a light and clean taste. If you prefer a richer flavor, you can add a dash of sesame oil and a sprinkle of black pepper just before turning off the heat for a more complex aroma and taste. It’s best served hot!
