Soups
Clear Korean potato soup
Tender potatoes simmered in clear anchovy-kelp stock and finished with scallions.
- Prep
- 8 min
- Cook
- 15 min
Scale the recipe
Ingredients
- potato after peeling
- 300 g
- unsalted anchovy-kelp stock
- 3½ C
- scallion
- ½ stalk
Seasonings
- Korean soup soy sauce
- 1 T
- minced garlic
- ⅓ T
- salt Add a little at the end if the stock and soy sauce need it.
- to taste
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the potato
Cut 300 g of peeled potato into roughly 2 cm pieces. Thinly slice the scallion.
-
Simmer the potato in stock
Bring 3½ C of stock to a boil. Add the potato and ⅓ T of garlic. Simmer over medium heat for 10–13 minutes, until a chopstick easily pierces the centre of a piece.
-
Add scallions and season
Add ½ stalk of scallion and ⅔ T of soup soy sauce. Simmer for 1–2 more minutes. Taste and add as much of the remaining ⅓ T of soy sauce and salt as needed.
