STEP 1/5
Put 1 tablespoon of soy sauce in 5 mugs of water, add kelp and anchovies, boil over high heat, and when it boils, serve the broth over medium heat for about 10 minutes, and then take out the ingredients.
STEP 3/5
Put the potatoes in the broth and bring them to a crisp boil. You have to remove the foam in the middle to make the soup clean. Add or subtract seasoning to taste with salt. I added herb salt, but the soup is cooler if you add thick salt.
STEP 4/5
When the potatoes are cooked, stir in the beaten egg water and minced garlic, and when it boils up, add the green red pepper and boil it again.
STEP 5/5
It is a good egg potato soup with a light and clear morning soup. It can be boiled quickly, so it's good to boil in a busy morning, and the soft taste is less burdensome on the stomach, so you can eat it without any burden.