Soft and Clear Potato Egg Soup
Easy Potato Egg Soup, Baby Egg Soup, Clear Potato Soup
Introducing a super simple potato egg soup recipe that’s soft, savory, and can be made in just 10 minutes on busy mornings. Its gentle and mild flavor makes it perfect for babies, and this guide will show you how to make a clear, comforting egg and potato soup.
Soup Ingredients- 1 potato (medium size)
- 1/4 onion
- 2 eggs
- A little green onion (chopped)
- 800ml anchovy-kelp broth
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp mirin (rice wine)
- Pinch of salt (for eggs)
Cooking Instructions
Step 1
First, prepare all your ingredients: potatoes, onion, green onion, and eggs. For seasoning this potato egg soup, we’ll use 1 tablespoon of soy sauce for soup and 1 tablespoon of tuna extract. If you don’t have tuna extract, you can substitute it with anchovy or sand lance extract, or slightly increase the soy sauce for soup if you don’t have any fish sauce.
Step 2
Peel the potatoes and cut them into half-moons or cubes about 0.5 cm thick. Rinse the cut potatoes in cold water 2-3 times to remove excess starch. This step will result in a clearer and more refreshing soup.
Step 3
Finely julienne the 1/4 onion, similar to the thickness of the potatoes. The sweetness from the onion will add richness to the broth.
Step 4
Chop the green onion into bite-sized pieces. This will be added at the end for a fresh aroma.
Step 5
Crack the 2 eggs into a bowl. Add 1 tablespoon of mirin (to remove any eggy smell) and a pinch of salt. Whisk gently with a fork or whisk until well combined.
Step 6
Pour 800ml of anchovy-kelp broth into a pot. Season with 1 tablespoon of soy sauce for soup and 1 tablespoon of tuna extract. If you don’t have pre-made broth, you can quickly make one using bouillon cubes or a kombu pack.
Step 7
Once the seasoned broth comes to a boil, add the rinsed potatoes and cook them together. The potatoes will infuse the broth with their savory flavor as they cook.
Step 8
Check if the potatoes are about 80% cooked by piercing them with a chopstick or fork; they should be tender but still hold their shape. Be careful not to overcook them, as they might break apart later.
Step 9
When the potatoes are about 80% done, add the julienned onions and simmer for another 1-2 minutes until the onions become translucent. The onions will release their sweetness into the soup, enhancing its flavor.
Step 10
Now, slowly drizzle the beaten eggs into the simmering soup, moving in a circular motion around the edges. Pouring gently will help create beautiful egg ribbons.
Step 11
After adding the eggs, let them cook undisturbed for about 10 seconds without stirring. Then, gently stir from the edges with a spoon, moving outwards, to create delicate egg swirls. Taste the soup and adjust the seasoning if needed with more salt or soy sauce.
Step 12
Finally, add a handful of the chopped green onions and stir lightly just once or twice before turning off the heat. The fresh aroma of the green onions will add a wonderful finish to the soup. Serve immediately while warm for a delicious and comforting potato egg soup.
