Korean Potato and Egg Soup with Perilla Oil (3 Servings)

Peel and slice about 298 g potatoes into 5 mm half-moons. Thinly slice 80 g onion and chop 15 g green onion.

Beat two eggs in a clean bowl. Wash hands after handling eggshells.

Add the potatoes and 1 tbsp perilla oil to a pot. Stir over medium heat for about 1 minute to coat the pieces.

Add 1.2 L water and two stock tablets. Bring to a boil, skim foam and lower to medium. Cook until a chopstick easily pierces the potato; start checking after a few minutes rather than relying only on a timer.

Stir in 1 1/2 tbsp tuna seasoning and simmer briefly over medium-low heat. Taste before adding any optional salt, as stock tablets are already seasoned.

Add the onion and cook until tender. When the broth simmers again, pour beaten eggs slowly in a thin stream; allow the egg to set fully before gently stirring.

Add 15 g green onion and 0.7 tbsp minced garlic, return to a brief boil, and add pepper if wanted. Chill leftovers within 2 hours and reheat thoroughly.