Korean Rice Cake Soup
A quick and comforting soup with chewy rice cakes, tender vegetables, and a savory broth, topped with a ribbon of egg. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
Ingredients
- 200 g rice cakes
- 4 cups beef broth
- 1 medium onion
- 1 medium carrot
- 100 g mushrooms
- 2 large eggs
Instructions
- 1
In a pot, bring the 4 cups beef broth to a boil over high heat. Meanwhile, thinly slice the 1 onion, 1 carrot, and 100g mushrooms.
- 2
Add the sliced onion, carrot, and mushrooms to the boiling broth. Reduce heat to medium and simmer until vegetables are tender, about 5 minutes.
- 3
Add the 200g rice cakes and cook until they are soft and chewy, about 5-7 minutes. Stir occasionally to prevent sticking.
- 4
In a small bowl, beat the 2 eggs. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create ribbons, about 1 minute.
- 5
Season with salt and pepper to taste. Serve hot, garnished with fresh greens like arugula if desired.
Tools you’ll need
- pot
- knife
- cutting board
- small bowl
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