Chinese-style Potato Soup
Ingredients
- 400 gPotato (finely julienned)
- 1 Ldashi stock (liquid)
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspGinger powder
- 1 pcThai chili (seeded and sliced)
- 1 tbspCorn starch (diluted in water)
- 1 tspSesame oil
- 20 gFresh ginger (peeled and finely minced)
Method
A clear, silky broth featuring tender potato matchsticks. The acidity of rice vinegar cuts through the umami broth for a sharp, clean finish.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently without boiling vigorously to avoid breaking the vegetable sticks.
