Hearty Potato and Egg Soup: Simple, Comforting, and Delicious
Easy Potato and Egg Soup
Looking for a quick and satisfying soup? This easy Potato and Egg Soup is the perfect answer! Tender potatoes and fluffy scrambled eggs swim in a light, savory broth, making it a wonderfully comforting dish. It’s ideal for a light breakfast, a simple lunch, or a nourishing addition to any meal. Follow these simple steps for a delicious homemade soup.
Main Ingredients- 3 large eggs
- 1 medium potato
- 1 stalk green onion (scallion)
- 1 liter dashi broth (or store-bought broth)
Seasoning- 1 tablespoon fish sauce (or soy sauce for clear soup)
- Pinch of salt (preferably sea salt or regular salt)
- 1 tablespoon fish sauce (or soy sauce for clear soup)
- Pinch of salt (preferably sea salt or regular salt)
Cooking Instructions
Step 1
Prepare 1 liter of savory dashi broth. You can make your own dashi broth using anchovies and kelp (refer to recipe @6935857 for details) or use a good quality store-bought broth for convenience.
Step 2
In a bowl, crack the 3 eggs. Whisk them thoroughly with a fork or whisk until the yolks and whites are completely blended. This ensures the egg disperses nicely in the soup without clumping.
Step 3
Peel the potato using a vegetable peeler and cut it into bite-sized pieces, about 1.5 cm thick. Slice the green onion thinly on an angle. You can separate the white and green parts if you prefer, or slice them together.
Step 4
Lightly rinse the cut potatoes under cold water to remove excess starch. Add them to the prepared dashi broth. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Step 5
Once the potatoes are cooked, stir in 1 tablespoon of fish sauce (or soy sauce) for added umami. Taste the broth and season with a pinch of salt as needed. It’s best to add salt gradually until you reach your desired saltiness.
Step 6
While the broth is gently simmering, slowly drizzle the whisked eggs into the pot in a circular motion along the edge. Try not to stir immediately; letting the egg set slightly will create beautiful ribbons of egg in the soup. Once the egg begins to cook, gently stir to break it up into smaller pieces.
Step 7
Add the sliced green onions to the soup and let it simmer for another minute or two, just until the green onions are slightly wilted and the egg is fully cooked. Be careful not to overcook, as this can make the potatoes mushy and the broth cloudy.
Step 8
Ladle the finished Potato and Egg Soup into serving bowls. Enjoy this warm and comforting soup with a side of rice!
