Sliced Rice Cake Soup
Sliced Rice Cake Soup is a heartwarming dish that envelops you in comfort with every spoonful. This delightful soup combines chewy rice cakes with rich broth, aromatic garlic, and zesty green onions, creating a perfect harmony of flavors. Whether it’s a cozy night in or a gathering with friends, this recipe transforms simple ingredients into a soul-soothing meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering
- Cuisine: Korean
Ingredients
Scale
- 200g sliced rice cakes
- 4 cups low-sodium vegetable broth
- 2 green onions, chopped
- 200g tofu or chicken, cubed
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp Korean chili flakes (gochugaru)
- 1 tsp sesame oil
Instructions
- Soak the sliced rice cakes in warm water for about 30 minutes.
- In a large pot, heat the vegetable broth over medium heat until it simmers.
- Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Incorporate the soaked rice cakes and chopped green onions; cook until tender (about 5 minutes).
- Mix in tofu or chicken; let simmer until cooked through (about 5 minutes).
- Stir in Korean chili flakes and sesame oil; adjust seasoning to taste.
- Serve hot, garnished with additional green onions if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: For added nutrition, include vegetables like bok choy or mushrooms. Adjust spice levels by varying the amount of gochugaru. Store leftovers in airtight containers; add water when reheating to maintain moisture.