Rice Cake Soup

Rice Cake Soup, known as Tteokguk, is a comforting and nourishing Korean breakfast dish made with chewy rice cakes and a flavorful broth. This vegetarian version is light yet satisfying, perfect for starting the day on a warm note.

Ingredients

• Rice cakes (Tteok) - 200 grams
• Vegetable broth - 500 ml
• Water - 200 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, chopped
• Carrot - 1 small, julienned
• Spinach - 100 grams, blanched
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, combine the vegetable broth and water, and bring to a boil.
2. Add the minced garlic and soy sauce to the boiling broth, stirring well.
3. Add the rice cakes and cook for about 10-15 minutes until they become soft and chewy.
4. Stir in the julienned carrot and cook for an additional 5 minutes.
5. Add the blanched spinach and chopped green onions, cooking for another 2 minutes.
6. Drizzle sesame oil over the soup, and season with salt and pepper to taste.
7. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 56 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.7 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains vitamins and minerals from vegetables.

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