Acorn Jelly and Potato Soup: A Light and Hearty Diet Special
Perfect for Your Diet! A Warm Soup Made with Acorn Jelly and Soft Potatoes
Enjoy a comforting bowl of acorn jelly and potato soup, a low-calorie dish perfect for managing your weight. Made with a clear, refreshing broth, this soup is not only satisfying but also known for its detoxifying properties. It’s a wholesome meal that’s both filling and easy on your stomach. Start your healthy diet journey with this nourishing acorn jelly and potato soup.
Main Ingredients- 1 block Acorn Jelly
- 1 medium Potato
- 1 Shiitake Mushroom
- 1 Cheongyang Pepper
Broth and Seasoning- 4 cups Dashi Broth (800ml)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce
- 2 Tbsp Tuna Extract (Fish Sauce)
- 2 Tbsp Chopped Scallions (Green Onions)
- 4 cups Dashi Broth (800ml)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce
- 2 Tbsp Tuna Extract (Fish Sauce)
- 2 Tbsp Chopped Scallions (Green Onions)
Cooking Instructions
Step 1
First, prepare the block of acorn jelly. Cut it in half horizontally, then cut each half in half vertically, resulting in 4 pieces. This creates bite-sized portions for the soup.
Step 2
Slice the prepared acorn jelly into thick strips, about 0.7cm wide. Slicing them thicker ensures a pleasant chewy texture.
Step 3
Peel the potato and wash it under running water. Cut it in half, then dice it into bite-sized pieces, similar in size to the acorn jelly strips.
Step 4
For the shiitake mushroom, trim off the tough stem. Then, cut the cap in half and slice it into pieces roughly the same size as the potato cubes.
Step 5
Wash the Cheongyang pepper and slice it diagonally to release its spicy flavor. If you have green onions, slice them diagonally as well. (If using pre-chopped frozen green onions, you can use them directly after thawing.)
Step 6
All the ingredients for the acorn jelly and potato soup are now prepped and ready to go. It looks delicious already!
Step 7
Pour the 4 cups (800ml) of dashi broth, which has been simmered for about 15 minutes beforehand, into a pot. Bring it to a boil over medium heat. A clear broth base is key to the soup’s clean flavor.
Step 8
Once the broth starts to boil, add the 1/2 tablespoon of minced garlic and 2 tablespoons of tuna extract for added umami. Add the sliced potatoes and cook for about 5 minutes, or until the potatoes are somewhat tender.
Step 9
As the potatoes begin to cook, add all the sliced acorn jelly and shiitake mushrooms. Simmer vigorously for about 3 more minutes. Finally, stir in 1 tablespoon of soup soy sauce to season, add the chopped green onions, and immediately turn off the heat. Be careful not to overcook, as the acorn jelly can become mushy.
Step 10
Ladle the hot, freshly made acorn jelly and potato soup into serving bowls. This unique ‘Acorn Jelly and Potato Soup’ offers a delightful combination of hot, clean broth, chewy acorn jelly, and tender potatoes, promising a healthy and satisfying meal.
