Potato egg soup. Light and easy soup
I'm not a family member who enjoys soup, so I usually set the table comfortably, but these days, it's cold, so I thought it would be nice to have a hot soup, so I made #potatoeggguk that can be easily boiled. If you make anchovy broth and boil it, it's good to eat it gently with a light and clear potato soup.
4 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Potato
    3~4ea
  • Eggs
    2ea
  • Scallions
    little
  • Korean style soy sauce
    1TS
  • Salt
    1/3TS
  • crushed garlic
    1/2TS
  • Water
    6mug cup
  • Sea tangle
  • anchovy broth
Cooking Steps
STEP 1/7
Prepare potatoes by peeling and cutting them into bite-size pieces.
STEP 2/7
Pour 6 mug cups of water and add 1 tablespoon of soy sauce, anchovy pack, and kelp to serve the broth. When it boils hard, reduce the heat to medium, boil it for about 10 minutes, and remove the ingredients.
STEP 3/7
Remove the string from the egg and beat it well
STEP 4/7
Boil potatoes in anchovy broth.
STEP 5/7
Season with 1/3 tbsp salt. Add seasoning to taste
STEP 6/7
When potatoes are cooked well, add minced garlic and pour the beaten egg mixture evenly
STEP 7/7
When the egg boils up, turn off the heat after 5 seconds
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