Perilla Potato Ball Soup

20260217, #BreakfastDiary 1647, -4°C/cloudy Since it's Lunar New Year, a soup-based breakfast similar to tteokguk felt right. Thinking of Yayoi Kusama's Pumpkin, I shaped the leftover dough from the chewy potato balls I made two days ago on 2/15 into round pieces, steamed them, and added them to the soup - then made two round egg sheets from 2 eggs and laid them on top, spooning up the round potato balls. A tribute to Yayoi Kusama. 415kcal, Chewy Potato-Ball Ongsimi-Style Perilla Potato Ball Soup.

2 eggs, 230g potato dough, 2 shiitake mushrooms, 1/2 green onion (large), 2T perilla powder, 1T tuna extract (For the dough: mix 400g red potatoes, 200g potato starch (I was short on potato starch, so I used 130g potato starch mixed with 70g tapioca starch), 150g water, and a pinch of salt until well combined.)

1. Let's make the egg sheet that will provide the protein for today's breakfast. Heat a pan, add a little cooking oil, then wipe it off with a paper towel. Beat 2 eggs with a pinch of salt, pour onto the pan, and cook over low heat. Use chopsticks to flip it. Let it cool slightly, then roll it up and slice thinly. 2. About 230g of dough was left over. Shape it into 1cm balls. Steam for 15 minutes. (You can add the dough without steaming it first, but if you want a softer texture, I recommend steaming it beforehand.) 2. Bring water to a boil with 1t seafood stock powder, 1t tuna extract, and thinly sliced shiitake mushrooms, then add the steamed potato balls from step 2. Simmer over low heat for 2-3 minutes, add the green onion, turn off the heat, stir in 2T perilla powder, then ladle into a bowl and pile generously with the egg sheet from step 1.