Clear Korean Potato Soup with Beef, Tofu and Glass Noodles (4 Servings)

Soak the dry noodles in lukewarm water for about 20 minutes and drain. Slice peeled potatoes about 8 mm thick; cut tofu into bites and scallions into 3 cm lengths.

Toss beef with soup soy sauce and garlic in a pot and stir over medium heat until the surface loses its raw red color.

Add 1.4 L water; when boiling, skim the foam. Cover and simmer over medium heat for about 5 minutes.

Add potatoes and tofu and simmer until a chopstick pierces the potatoes easily; timing varies with thickness.

Add softened glass noodles and scallions; cook until noodles are translucent and tender. Season gradually starting with 1/2 tsp salt, add pepper and serve hot.