CookGo
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Potato Egg Soup

Coût $8, économiser $12

Source: Recommended by CookGo

  • 30 Min
  • 3 Portions
  • $8

INGRÉDIENTS

  • Main Ingredients

    • 🥔 2 potatoes
    • 🧅 1/2 onion
    • 🥚 1 egg
    • 1/2 stalk green onion
    • 1 chili pepper

  • Broth Ingredients

    • 5-6 dried anchovies
    • 1 sheet kelp (4cm)
    • 💧 1200ml water

  • Seasoning

    • 1/2 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 2/3 tbsp fish sauce
    • 1 pinch pepper
    • 1/2 tbsp sesame oil

ÉTAPES

1

Prepare the broth by boiling dried anchovies and kelp in 1200ml water for 10 minutes. Remove anchovies and kelp.

2

Peel and slice potatoes into 0.5cm thick pieces. Soak in water for 5 minutes to remove starch.

3

Slice onion thinly and chop green onion into small pieces.

4

Add potatoes to the broth along with soy sauce, minced garlic, and fish sauce. Cover and simmer for 10 minutes.

5

Add sliced onion and season with pepper. Adjust salt to taste.

6

Beat the egg and pour it into the soup in two batches. Stir gently to create soft egg ribbons.

7

Finish by adding sesame oil and chopped green onion. Simmer briefly before serving.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 6g
    Protéines
  • 20g
    Glucides
  • 4g
    Graisses

💡 Astuces

This soup is gentle on the stomach, making it ideal for kids or as a light breakfast.You can substitute fish sauce with soy sauce for a vegetarian option.Store leftovers in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.