Chinese-style Potato Soup

A clear, silky broth featuring tender potato matchsticks. The acidity of rice vinegar cuts through the umami broth for a sharp, clean finish.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 226
• Protein: 8 g
• Carbs: 26 g
• Fat: 9 g

Ingredients

• 400 g Potato ( finely julienned )
• 1 L dashi stock ( liquid )
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Ginger powder
• 1 piece Thai chili optional ( seeded and sliced )
• 1 tbsp Corn starch ( diluted in water )
• 1 tsp Sesame oil
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Potato prep

   Cut potatoes into fine matchsticks (2-3 mm). Rinse thoroughly in cold water to remove surface starch until the water runs clear; this ensures a translucent broth.

2. Sauté aromatics

   Heat peanut oil in a wok. Add minced garlic, sliced chili, and ginger. As soon as the aromas fill the kitchen without browning the garlic, proceed to the next step.

3. Simmering

   Pour in dashi broth and soy sauce. Bring to a boil. Add potato matchsticks. Simmer for 3 to 5 minutes: they should be tender but still hold their shape.

4. Thickening and finishing

   Mix cornstarch with a bit of cold water and stir into the soup. The broth will turn glossy and lightly coat the back of a spoon. Turn off heat, add rice vinegar, sesame oil, and sliced green onions.

Chef's tips

• Do not overcook the potatoes; they should remain 'al dente' to prevent the soup from becoming mushy.
• Initial rinsing is crucial: keeping the starch will make your broth cloudy and pasty.

Storage

Keep refrigerated for up to 48 hours. Reheat gently without boiling vigorously to avoid breaking the vegetable sticks.