Main ingredients 🥩
frozen dumplingspotatochicken stockdried anchovy sauceegggreen onion
Solo Cooking God's Dumpling Potato Egg Soup
A super-fast hangover remedy soup made by simmering thinly sliced potatoes and frozen dumplings in a broth of chicken stock and dried anchovy sauce, then blending in beaten eggs for a smooth finish.
🙋 Recommended for
- ⭐ Those needing a mild, smooth soup during busy mornings or late nights
- ⭐ People who want to make a perfect soup with minimal ingredients and quick preparation
Ingredients needed 🛒1 servings
- frozen dumplings as much as you want
- small potato 1 piece
- water 3 cups (measured with paper cup)
- chicken stock 0.5 tablespoon
- dried anchovy sauce 1 tablespoon
- egg 2 pieces
- green onion (green part) generous amount
- pepper a pinch
Recipe 🍳
- Slice the potato thinly to about 2–3mm thickness for quick and easy cooking, then cut each piece in half to bite-sized portions.
- Pour 3 cups of water into a pot, and instead of making stock separately, add 0.5 tablespoon of chicken stock and 1 tablespoon of dried anchovy sauce to season the broth.
- Once the water starts boiling vigorously, add the thinly sliced potatoes and frozen dumplings.
- Since the potatoes are sliced thin, they’ll cook through just as the dumplings do—simmer only until the dumplings are fully cooked.
- Crack 2 eggs into a bowl and beat well, then slowly pour the mixture around the edge of the boiling broth in a circular motion.
- Chop the green parts of the green onion roughly and add generously, then sprinkle a pinch of pepper at the end to finish.
- Slice the potato thinly, then add water, chicken stock, and dried anchovy sauce to a pot and bring to a boil.
- Once boiling, add the potatoes and frozen dumplings and cook until done.
- When the dumplings are cooked, add the beaten eggs and green onion, then sprinkle with pepper to finish.
Cooking tips 💡
- Slicing the potato thinly drastically reduces cooking time, allowing it to cook at the same pace as the dumplings.
- As you eat, the juices released from the dumplings infuse into the broth, making the soup taste better with every bite.
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