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Potato Egg Soup Recipe

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Источник: Recommended by CookGo

  • 20 Min
  • 4 Порции
  • $8

ИНГРЕДИЕНТЫ

  • 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

ШАГИ

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.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

150

Калории

  • 8g
    Белок
  • 20g
    Углеводы
  • 5g
    Жиры

💡 Советы

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.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.