For Koreans, there's often nothing better than a dish with broth.

When you're hungry but unsure of what to eat, when you have no appetite, when you want to soothe your stomach, or even when you're feeling unwell, what you reach for is a warm bowl of soup.

Even without elaborate stews or meat dishes, having it with rice and kimchi feels like a satisfying meal on its own.

So today, I want to introduce a simple yet oddly memorable potato egg soup.

The ingredients are really simple.

1 potato, 1 egg, 1/3 of a green onion. And 7 cups of water, 1 tablespoon of soup soy sauce, and a little salt. This is for 2 servings.

First, add about 7 cups of water to a pot, using a paper cup as a measure. Here's a little tip.

You can boil it with just water, but if you have time, simmering a simple broth for about 20 minutes will give it a much deeper flavor.

Adding a bit of anchovy or kelp while boiling is great. Of course, if you're in a hurry, starting with just water is perfectly fine.

In that case, just adjust the water to about 6 cups.

While the water is boiling, let's prepare the ingredients. Beat 1 egg in advance. Chop about 1/3 of the green onion into small pieces.

Then, peel the potato and cut it into bite-sized pieces that aren't too large.

It's important to cut the potato into a suitable size because if it's too thick, it will take longer to cook.

Now, once the broth or water is ready, add the potato first. The potato is the ingredient that needs to cook the longest in the soup, so it goes in first.

Let it boil over medium heat until the potato is somewhat cooked.

When you can easily poke it with chopsticks, it's almost done.

The next step is the key point of this soup. Instead of just pouring in the beaten egg, gently swirl it in a circle as you pour it into the pot.

This way, the egg spreads beautifully and makes the broth much smoother.

It's also important not to stir it immediately after adding the egg. Let it sit and boil, and it will naturally fluff up.

After adding the egg, it will quickly boil and foam will rise to the top.

It's best to skim off this foam for a cleaner taste. Just this one step makes the soup taste much more refined.

Now, let's season it. Add 1 tablespoon of soup soy sauce, and adjust the salt to taste.

The key is not to make it too salty. This soup is all about a mild and comforting flavor rather than a strong taste.

Finally, just before turning off the heat, add the chopped green onion.

And just a pinch of pepper. This subtly enhances the overall flavor.

Be careful not to add too much, as it can overpower the soup's cleanliness.

And that's it, the potato egg soup is complete. It's really nothing special.

But strangely, I find myself thinking about this soup more often.

The ingredients are simple, and the method is easy, yet it leaves you feeling comforted after eating.

Potatoes may seem like just a simple carbohydrate, but they are surprisingly balanced in terms of nutrition.

Potatoes also contain dietary fiber, which is good for gut health.

And surprisingly, they have a relatively high vitamin C content, which plays a positive role in maintaining immunity.

While it's known that vitamin C in potatoes decreases by about 50% when heated, keeping cooking time short and minimizing water contact can help preserve it.

Even when made into soup, not all of it disappears. They are also rich in potassium, which helps with sodium excretion and blood pressure regulation.

On busy days, on lazy days, when you need something warm. If you try making this just once, you'll understand why soup is so important to Koreans.