RICE CAKE SOUP
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Servings: 4 people
Calories: 1kcal
Cost: $20
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Equipment
Ingredients
- 1 package Korean flat oval rice cakes
- 6 cups Anchovy Stock (here), Beef Stock (here), or chicken broth (if using store-bought broth, see Substitution Tip following)
- Soup soy sauce
- 1 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 1 sheet dried seaweed, cut into thin slices
- 2 scallions, chopped, for garnish (optional)
Instructions
- Soak the rice cakes in cold water for about 20 minutes. Drain.
- In a medium stockpot over medium-high heat, add the stock and bring it to a boil. Season with soup soy sauce and the pepper, and stir.
- Reduce the heat to medium-low, add the rice cakes, and simmer until tender, about 10 minutes.
- While soup is cooking, cook the eggs into a thin, flat omelet. Cut the omelet into thin slices.
- To serve, ladle the soup into 4 individual bowls and garnish with the egg strips, seaweed strips, and scallions (if using).
Video
Notes
SUBSTITUTION TIP: If you are using store-bought broth and it is not low-sodium, then mix 4 cups broth with 2 cups water.
SUBSTITUTION TIP: For a vegetarian version, use vegetable broth. COOKING TIP: If you don’t want to soak the rice cakes beforehand, you don’t have to. You will need to add 6 to 8 minutes of cooking time, and your broth will be thicker.
INGREDIENT TIP: Common additions to this dish include beef strips and dumplings.
SUBSTITUTION TIP: For a vegetarian version, use vegetable broth. COOKING TIP: If you don’t want to soak the rice cakes beforehand, you don’t have to. You will need to add 6 to 8 minutes of cooking time, and your broth will be thicker.
INGREDIENT TIP: Common additions to this dish include beef strips and dumplings.
Nutrition
Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 3IU | Calcium: 2mg | Iron: 0.05mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.