Simple Egg and Potato Soup
Quick and Easy Egg Potato Soup Recipe
Introducing a remarkably simple yet hearty and delicious egg and potato soup. It’s perfect for busy mornings, ready in just 5 minutes for a satisfying meal. The delightful combination of tender potatoes and fluffy eggs is simply wonderful.
Main Ingredients- 2 medium potatoes
- 2 fresh eggs
Cooking Instructions
Step 1
First, prepare 2 medium-sized potatoes, thoroughly washed, and 2 fresh eggs. Peel the potatoes and cut them into bite-sized pieces, about 1.5cm thick. Slicing them to a uniform size helps them cook evenly.
Step 2
Heat a pot over medium-low heat and add 1 tablespoon of perilla oil. Add the sliced potatoes and sauté for 2-3 minutes until they become slightly translucent. This step enhances the depth of flavor.
Step 3
Once the potatoes start to soften slightly, add 1 tablespoon of fish sauce for an extra layer of savory taste and stir-fry for another minute to infuse the flavors.
Step 4
Now, pour in 300ml of anchovy-kelp broth (or rice water). If you don’t have broth, you can briefly simmer some dried anchovies and kelp in plain water.
Step 5
Bring the broth to a rolling boil. Then, gently pour the 2 beaten eggs in a circular motion over the boiling broth. As the eggs begin to cook, sprinkle in the chopped green onions for a fresh aroma.
Step 6
Once the egg forms soft curds and floats to the surface, gently stir with a spoon or ladle to break them into smaller, tender pieces. At this stage, taste the soup and adjust the seasoning with 1/2 tsp of soy sauce or salt if needed.
Step 7
Allow the soup to come to a rolling boil once more, then turn off the heat and serve. Your simple and comforting egg potato soup is ready! It’s also delicious served over rice.
