@basicsundaycooking: Korean-inspired potato soup recipe ⬇️ Servings: 3-4. The measurements can be adjusted to your liking! 2 large potatoes, peeled and cut to bite-sized pieces 2 (16.9oz) containers chicken broth (I used @Kettle and Fire ) 1/2 onion, sliced 1 tbsp minced garlic 1 firm tofu, cut into cubes (For protein, chicken/beef works too!) 3 eggs, beaten 1 tbsp soy sauce Salt and black pepper, to taste Chopped scallions, for garnish 1. Add the chicken broth and potatoes to a pot. Bring it to a boil, then reduce to a simmer and cook until the potatoes are almost tender, ~10-15 mins 2. Add the onion, garlic, tofu, and soy sauce. Simmer for another 5 mins, or until the potatoes are fully cooked, 3. Taste and season with salt as needed. 4. Bring the soup back to a rapid boil. Slowly pour in the beaten eggs in a thin stream over the surface of the soup. Don’t stir. 5. Turn off the heat, cover, and let the residual heat cook the eggs for 1-2 mins. 6. Serve with black pepper and chopped scallions. #koreanfood #potato #potatosoup #souprecipe

BasicSundayCooking

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Tuesday 29 September 2026 22:55:18 GMT