Clear Potato Soup: Removing Starch Before Adding the Potatoes

Ingredients in the recorded preparation

• 2 potatoes
• 720 ml water
• ½ green-onion stalk
• 2 packets powdered broth or 2 broth coins
• ½ T minced garlic
• 1 T tuna seasoning sauce
• salt to finish. For soaking: ½ T salt in water, water quantity unspecified. Optional: 2 beaten eggs and pepper.

Recorded cooking sequence

1. Peel and wash the potatoes, halve and slice them, briefly soak in salted water, and rinse.
2. Boil the 720 ml water with the green onion cut into 3–4 cm pieces.
3. Add the broth powder or coins and the potatoes. Skim foam.
4. Add garlic and tuna seasoning sauce, and cook until the potatoes are done.
5. For the egg variation, pour in the two beaten eggs near the end and let them set without immediate stirring. Adjust the final seasoning with salt.

What makes this method different

The soaking water is separate from the 720 ml soup water. Keeping those liquids distinct avoids carrying the soaking salt straight into the soup. The optional eggs are another separate decision: the source tells the cook to let them set before stirring, preserving the clear-soup style instead of dispersing the egg immediately.

Measurements and recipe scope

The record gives two potatoes rather than a 400–500 g weight and gives no exact simmering duration. Powdered broth packets and broth coins are the recorded alternatives. Other stock products and fish-sauce mixtures are not established as tested replacements.