Vegetarian Rice Cake Soup Recipe

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Soak the dried kelp and shiitake in 4 1/2 cups of cold water for 30 minutes. Bring to a boil; when it starts boiling, remove the kelp and skim off the foam. Lower the heat to medium and simmer for 20 minutes.
2. Season the egg white and egg yolk separately with salt, whisking until the salt dissolves. Heat a nonstick skillet over medium heat, add cooking oil and swirl to coat. Pour in the white and the yolk one at a time, separately. Cook each for 1 minute, flip, cook 1 minute more, then remove and set aside.
3. Take the shiitake out of the broth and let them cool until you can handle them. Squeeze out the water and slice thinly.
4. In the same skillet, heat the sesame oil, add the mushrooms and the Sempio Hyangshin sauce, and stir-fry for 2 minutes. Remove from the heat and set aside.
5. Cut the egg omelettes into long, thin strips.
6. Add the rice cake to the broth, bring to a boil and cook for 3 minutes. Remove from the heat, then stir in the Sempio Yundoo, salt and pepper to taste.
7. Divide the rice cake soup between 2 bowls, filling each to about two-thirds. Top with the mushrooms, egg strips, green onion, sesame seeds and seasoned seaweed if using. Finish with a few drops of sesame oil.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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