Warm Potato and Egg Miso Soup
Simple Potato and Egg Soup with Miso – No Anchovy Broth Needed
Feeling a bit incomplete without a comforting soup on these chilly days? Try this simple and hearty Potato and Egg Soup! It’s packed with flavor thanks to the savory miso and the tender potatoes, making it a dish everyone will love. It’s quick to prepare, perfect even for busy evenings. Warm up your table with this delightful soup!
Main Ingredients- 2 medium potatoes
- 2 large eggs
- 1/3 stalk of green onion
- 1/2 medium onion
- 1/2 Cheongyang pepper (optional, for a spicy kick)
Seasoning & Aromatics- 1 tsp Korean soy sauce (Guk-ganjang)
- 1 tsp sesame oil
- 1 tsp miso paste
- 1 Tbsp tuna extract (or fish sauce)
- 1/3 tsp salt (or to taste)
- 1/2 tsp minced garlic
- Pinch of black pepper
- 1 tsp Korean soy sauce (Guk-ganjang)
- 1 tsp sesame oil
- 1 tsp miso paste
- 1 Tbsp tuna extract (or fish sauce)
- 1/3 tsp salt (or to taste)
- 1/2 tsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel the potatoes and cut them into bite-sized pieces, about 1.5cm thick. Place the cut potatoes in a bowl and mix them well with 1 tsp of sesame oil and 1 tsp of Korean soy sauce. Marinating the potatoes this way will add depth of flavor.
Step 2
Crack the 2 eggs into a separate bowl. Add about 2-3 pinches of salt and whisk them thoroughly until smooth. For an even smoother texture, you can strain the egg mixture through a fine-mesh sieve.
Step 3
Lightly grease a pot with cooking oil and add the marinated potatoes. Sauté over medium-low heat until the potatoes become translucent. Once the potatoes are almost cooked, add 1 tsp of miso paste and stir-fry for a minute to release its savory aroma. Then, add 1 Tbsp of tuna extract and the sliced onion, and stir-fry until the onion softens slightly.
Step 4
Pour 600ml of water into the pot and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium. Slowly drizzle the whisked egg mixture around the edges of the pot. As the egg begins to set, do not stir; let it cook gently. Stirring too much can break up the egg and make the broth cloudy.
Step 5
Once the egg is mostly cooked, add the chopped green onion and Cheongyang pepper. Let it simmer for another minute or two. Adding these vegetables will enhance the soup’s freshness and aroma.
Step 6
Finally, add 1/2 tsp of minced garlic and a pinch of black pepper. Taste the soup and adjust the seasoning with salt if needed. Your delicious Potato and Egg Miso Soup is ready! It’s perfect for enjoying with a bowl of hot rice.
