Rice Cake Soup

8 steps

Updated at: Thu, 17 Aug 2023 03:15:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories909.7 kcal (45%)

Total Fat20.1 g (29%)

Carbs167.7 g (65%)

Sugars0.6 g (1%)

Protein20.5 g (41%)

Sodium3276.5 mg (164%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300 gramtteok rice cakes

store-bought, sliced, mine was frozen so I soak them in water for 30 minutes

3 cupswater

or homemade vegetable broth

3garlic cloves

minced

1green onion

sliced thinly and diagonally

Neutral oil

or egg yolk thin pancake

1egg

egg white adds to the soup directly, egg yolk cooks to make think pancake

1 tbpssoup soy sauce

ground black pepper

to taste

1dried roasted seaweed

optional

1vegan beef bouillon cube

or salt to taste

Instructions

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