CookGo
recipe image

Potato Egg Soup Recipe

Costo $8, ahorrar $12

Fuente: Recommended by CookGo

  • 20 Min
  • 4 Porciones
  • $8

INGREDIENTES

  • Broth

    • 6.5 cups anchovy stock

  • Vegetables

    • 🥔 2 large potatoes
    • 🧅 1/2 stalk green onion

  • Seasoning

    • 3 tbsp anchovy sauce
    • 🥚 2 eggs
    • 1 tbsp perilla oil
    • 🧂 1/3 tsp salt

PASOS

1

Pour 6.5 cups of anchovy stock into a pot and bring to a boil.

2

Cut 2 large potatoes into big chunks and soak them briefly in water.

3

Once the stock boils, add the potatoes and cook on high heat.

4

Add 3 tbsp of anchovy sauce and simmer for 10 minutes on medium heat.

5

Mix 2 eggs with 1 tbsp perilla oil and 1/3 tsp salt, then beat well.

6

After 10 minutes, pour the egg mixture into the pot without stirring.

7

Add 1/2 stalk of green onion and simmer for 2 minutes.

8

Gently stir the soup twice and garnish with chopped green onion.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 8g
    Proteína
  • 20g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh anchovy stock for a richer flavor.Cut potatoes into larger chunks to maintain their texture.Avoid over-stirring the egg mixture to keep it fluffy.Serve hot for the best taste and texture.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.