Hearty and Healthy Vegetable Rice Cake Soup
Hearty and Healthy Vegetable Rice Cake Soup
Leftover Veggie Galore! Chewy Rice Cake Soup (Enjoy it like Sujebi!)
This nutritious rice cake soup is packed with leftover vegetables and made easily with convenient coin broth, even quicker than instant noodles! The chewy rice cakes combined with crisp vegetables create a delightful texture, making it a satisfying and wholesome meal.
Ingredients- 250g Rice cake for soup (tteokguk tteok)
- 700ml Water
- 1 piece Dried kelp (dashima)
- 2-3 Coin broth cubes (or store-bought broth)
- 1/4 Cabbage
- 1/3 Carrot
- 1/4 Red onion
- 1 Tbsp Minced garlic
- 1/2 Green onion stalk
- 1 Egg
- Pinch of salt
- Pinch of black pepper
- 1 tsp Sesame oil (optional)
Cooking Instructions
Step 1
In a pot, add 700ml of water and 1 piece of dried kelp. Drop in 2-3 coin broth cubes. Remove the kelp (to avoid bitterness, it’s best to remove it after about 5 minutes) and dissolve the broth cubes to create a delicious and refreshing base. Bring to a boil.
Step 2
Soak the rice cakes for soup in cold water for about 10 minutes. This prevents them from sticking together and ensures they become tender and delicious when cooked.
Step 3
Prepare your leftover vegetables, such as cabbage, carrots, and red onion. Julienne them or cut them into bite-sized pieces. Add the prepared vegetables to the boiling broth and simmer for 2-3 minutes until they are slightly tender. The vegetables will add natural sweetness to the soup.
Step 4
Rinse the soaked rice cakes under running water and drain well. Add them to the broth. Also, add 1 tablespoon of minced garlic. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot, and cook for about 5 minutes, or until the rice cakes are tender.
Step 5
Once the rice cakes are cooked, gently pour the beaten egg in a circular motion around the edges of the pot. Let the egg set without stirring, then gently break it up with chopsticks or a fork once it’s cooked into soft curds. Add the thinly sliced green onion at this stage.
Step 6
Finally, season the soup with a pinch of salt and pepper. Taste and add more salt if needed. Let it simmer for another minute to allow all the flavors to meld together.
Step 7
Turn off the heat. For an extra burst of aroma, add freshly ground black pepper or a few whole peppercorns. For an optional nutty flavor, drizzle a little sesame oil over the soup just before serving.
Step 8
*For added texture and flavor, you can thinly slice the kelp used for the broth and use it as a garnish. Alternatively, crispy toasted seaweed (gim) crumbled on top makes a delicious topping!
