Step 1

Today’s dish is ‘Simple Potato Egg Soup’. You can achieve a rich flavor without any broth!

Step 2

First, let’s prepare the ingredients:
– Peel the potatoes and slice them into half-moon shapes, about 0.2-0.3 cm thick. (If using large potatoes, cut them into quarters first, then slice them like ginkgo leaves for quicker cooking.)
– Crack the eggs into a bowl and whisk them well.
– Finely chop the green onion.

Step 3

Heat a pan over medium heat and add 1 Tbsp of perilla oil. Add the sliced potatoes and sauté for about 2 minutes until they begin to look slightly translucent.

**💡 Cooking Tip:** Perilla oil can burn and become bitter over high heat, so be sure to cook over medium heat or lower!

Step 4

Once the potatoes start to cook slightly, pour in 1 L of water and bring it to a boil. When the water boils, add 1/2 Tbsp of minced garlic.

Step 5

Next, add 1 Tbsp of salted shrimp, the secret to its savory flavor, and stir to dissolve it well. Using the brine from the salted shrimp will add even more depth to the taste.

Step 6

Add 1 Tbsp of soy sauce for soup, cover the pot, and let it simmer over medium heat until the potatoes are completely tender (this should take about 5-7 minutes).

Step 7

When the potatoes are fully cooked, slowly pour the whisked eggs in a stream around the edges of the pot. Let them set for about 10 seconds without stirring; they will form lovely, soft curds. Gently stir just once or twice with a spoon to break them up.

**💡 Cooking Tip:** Taste the soup and if you feel it needs more depth, you can add about half a tablespoon of fish sauce.

Step 8

Finally, add the chopped green onions generously and simmer for another moment to complete your delicious potato egg soup.

Step 9

Here is your clear and refreshing potato egg soup, made with just salted shrimp and soy sauce for soup, no broth needed! It’s absolutely delicious when served with rice.