Potato Broth Egg Soup

Potato Broth Egg Soup

The broth left over from boiling potatoes retains its delicious flavor. How about making this when you've made potato salad?


Potato broth (from boiling peeled potatoes)
as much as you have
half to equal the amount of broth
Soup stock cube
Salt and pepper
to taste
Katakuriko slurry
1 tablespoon + 1 tablespoon water
To flavor, use dashida or chicken broth, whatever you like.
Depending on the amount of broth + water, please adjust the amount of the soup stock and the starch. The amount listed about comes out to about 600 ml total.


1. You'll be using the broth left over from boiled peeled potatoes. Add an appropriate amount of water and heat.
2. Adjust the flavor with soup stock, salt, and pepper. Add water-dissolved katakuriko for thickness and then add a beaten egg. And it's complete.

Story Behind this Recipe

It's often said that vitamin C from potatoes are strong against heat. I felt that throwing away the broth was a waste, so I made soup out of it. I always make this on any day I make potato salad.