Korean Rice Cake Soup

My original plan was to make a seaweed tofu miso soup with added Korean fish cake.  And then I remembered I still have half a packet of the fresh rice cake in the refrigerator and then the AHA moment, why not I just mixed it in together with the soup?  Now I had a one dish meal ready to consume hot in this cold weather day and I didn't have to worry about cooking the rice.  This makes one excellent meatless meal as well.

The fresh rice cake is good in stir-fry, spicy with gochujang or non-spicy with soy sauce and so good in soup too, so remember to grab a packet of this whenever you are in a Korean supermarket, it can certainly comes in handy.

Caution:  Don't overcook the rice cake, otherwise it won't be chewy anymore, it will expand and become soft.



Ingredients:

338g of fresh sliced rice cake
1/2 block of soft tofu, cubed
A bowl of reconstituted seaweed
2 slices of fish cake, slice into 1.5 inch length
4 cloves of garlic, chopped
Miso paste, to taste
Chicken base, to taste
Sesame oil

Methods:

1.  In a large cooking pot, add in some sesame oil.  When hot, add in the chopped garlic, fry until slightly golden brown, add in the seaweed.  Give it a few stirs.  Add in water to cover half of the pot.

2.  Let it boil.  When boiling, add in miso paste and chicken base to taste.  Then, add in rice cake, fish cake and tofu.  Give it a stir.  Let it boil again, when boiling turn the heat to simmer and let's cook the rice cake for 5 minutes or until soft.

3.  Turn off heat and serve in a bowl.  Enjoy!