Rice Cake Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring water or broth to a boil in a pot over medium- high heat and add minced garlic

Step 2

Add rice cake slices to the boiling water/broth and let it boil over medium heat. When rice case slices are cooked, they will float up

Step 3

Separate the egg yolk from the white. Put the yolk and white into separate bowls. Add pinch of salt to each and mix with a chopstick or your choice of tool

Step 4

Add the cooking oil to a heated non-stick pan. Pour the egg yolk mixture into the pan. The egg yolk will cook very fast. I recommend turning down heat very low or even turn off. Set it aside

Step 5

Season the soup with ground black pepper, soup soy sauce, and beef bouillon cube( or add salt if you not have or use bouillon cube)

Step 6

When the soup is full cooked( rice cake slices floating up) ,add chopped spring onion and pour the egg whites by little by little into the soup and turn the heat off( residual heat will cook egg white fully)

Step 7

Service rice cake soup into an individual serving bowl. Decorate it with egg pancake strip and crushed seaweed.

Step 8

Serve with what you like to have with. I serve it with vegan kimchi